Slovenian-Inspired Roasted Vegetable Salad

Ingredients

• 2 red bell peppers 2 red bell peppers
• 2 yellow bell peppers 2 yellow bell peppers
• 1 large zucchini 1 large zucchini
• 8 ounces (225g) mushrooms 8 ounces (225g) mushrooms
• 1 red onion 1 red onion
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• 1 tablespoon balsamic vinegar 1 tablespoon balsamic vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 18g, 12g
• Protein: 4g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Slice the bell peppers into thick strips and remove the seeds.
3. 3.
   Cut the zucchini into thick rounds.
4. 4.
   Slice the mushrooms and red onion.
5. 5.
   Place the sliced vegetables on a baking sheet.
6. 6.
   Drizzle with olive oil and season with salt and pepper.
7. 7.
   Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly charred.
8. 8.
   In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper.
9. 9.
   Remove the roasted vegetables from the oven and let them cool slightly.
10. 10.
    Transfer the vegetables to a serving platter and drizzle the vinaigrette over them.
11. 11.
    Sprinkle with fresh parsley and thyme leaves.
12. 12.
    Serve the salad warm or at room temperature.

Treat your ingredients with care...

• Bell peppers — To easily remove the skin after roasting, place the peppers in a sealed plastic bag for a few minutes. The steam will help loosen the skin.
• Zucchini — Make sure to slice the zucchini into thick rounds to prevent them from becoming too soft during roasting.
• Mushrooms — Use a mix of different mushroom varieties, such as cremini, shiitake, and oyster, to add depth of flavor to the salad.
• Red onion — For a milder flavor, soak the sliced red onion in cold water for 10 minutes before adding it to the salad.
• Fresh herbs — Feel free to experiment with other herbs like basil or mint to add a unique twist to the salad.

Tips & Tricks

• To enhance the flavors, you can add a sprinkle of crumbled feta cheese or toasted pine nuts to the salad.
• For a heartier meal, serve the roasted vegetable salad over a bed of mixed greens or cooked quinoa.
• Feel free to customize the vinaigrette by adding a touch of lemon juice or a pinch of chili flakes for a hint of heat.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• This salad pairs well with crusty bread or as a side dish to grilled meats or fish.

Serving advice

Serve the Slovenian-inspired roasted vegetable salad as a refreshing appetizer or as a light main course. It can be enjoyed warm or at room temperature, allowing the flavors to shine through.

Presentation advice

Arrange the colorful roasted vegetables on a large platter, allowing their vibrant hues to create an enticing visual display. Drizzle the vinaigrette over the vegetables and sprinkle with fresh herbs for an added touch of elegance.