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.
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What you need
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.View original recipe