Roasted Veggie Salad | Tasty and Hasty

Tasty and Hasty

Name: Roasted Veggie Salad
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: Josie's Organic Cilantro; Zergut Eggplant Appetizer; Organic Lemon; Tampico Granulated Onion; Garlic Gold Organic Garlic Gold Nuggets; Chiquilin Chiquilin Paprika Bittersweet; Spicely Organics Black Pepper, Ground, Organic; La Tourangelle Oil, Organic, Sun Coco; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Maldon Salt

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Roasted Veggie Salad

Serves 415 mins prep50 mins cook

A delicious roasted veggie salad made with bell peppers, zucchinis, eggplant, and a medley of spices to elevate your meals on Shabbat or holidays. This salad is easy to prepare and boasts a flavorful combination of roasted vegetables, fresh cilantro, and lemon juice, perfect for spreading on bread or enjoying as a side.

0 servings

What you need

olive oil

cup cilantro

eggplant

lemon

tsp granulated onion

tsp granulated garlic

tsp paprika

Spicely Organics Black Pepper, Ground, Organic

tsp black pepper

cup oil

tsp salt

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Instructions

1: Preheat oven to 400°F.

2: Line a full size baking sheet with parchment paper.

3: Dice all your veggies into about the same size pieces and scatter them on the baking sheet.

4: Season the vegetables with spices and oil. Mix everything well.

5: Roast the veggies for 45-50 minutes, mixing a couple of times throughout the cooking time.

6: Before serving, drizzle olive oil and lemon juice over the salad, then garnish with fresh cilantro.

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