Slow roasted vegetables served with a tangy salad – the perfect start to Fall.
By Shuchi Mittal
I recently relocated to NYC, and although there are a few hundred things that come as a surprise, Fall is a welcome one. The color, the energy, the smells-all of it has been rather inviting and my hands were itching to use some of that and serve it on a plate.
Although this serves 2, I ate it all by myself. It has been a long trip from Asia.
PrintFall salad w/ slow roasted vegetables
- Total Time: 30 minutes
- Yield: 2 1x
Description
Slow roasted vegetables with a tangy salad- a perfect start to Fall
Ingredients
Scale
For the salad
- 250 gm Mesclun Mix, Aragula or Romaine Lettuce
- 1 cup boiled quinoa or cous cous
- ½ cup dried cranberries or raisins
- ½ cup chopped walnuts
- ½ cut roasted pine nuts
- 2 tablespoons extra virgin olive oil
- 1 lemon, juiced and zest kept aside
- ¼ cup balsamic vinegar
- 100 gm feta or goat cheese, crumbled
- Salt & pepper to taste
For the roasted vegetables
- 2 small aubergines, sliced into 2 inch pieces
- 10–12 baby carrots, shaved and cut into 2 inch pieces
- ½ cup button mushrooms, halved
- 2 tablespoons extra virgin olive oil
- Salt & pepper to taste
Instructions
- Mix the ingredients for the roasted vegetables.
- Pre heat the oven to 150 degree C and bake the vegetables for 20-25 min.
- Mix all the ingredients for the salad and top with the roasted vegetables.
- Finish with a generous dollop of red pepper dip or tahini hummus and enjoy the tastes of fall!
- Prep Time: 10 mins
- Cook Time: 20 mins
