Recipe for roasted vegetable salad with citrus dressing, as a side or light dinner

Desserts

Lately I have been thinking about how the same ingredients can give so much play in the kitchen. I speak especially of the most common vegetables on our tables, which are the protagonists of many different typical dishes from different regions. In this salad of roasted vegetables with citrus dressing we do not find any strange ingredients, but it is a slight variation to the more traditional way of tasting these vegetables.

I know you don't feel like turning on the oven in the middle of summer, but there are times when it is worth it. The good thing about this recipe is that, being a salad served cold, we can roast the vegetables first thing in the morning or late in the afternoon, when it is cool, and have them ready at lunchtime.

Ingredients

For 4 people
  • Red pepper 3
  • Eggplant 2
  • Tomato 2
  • Onion 1
  • Lemon 1
  • Lime 1
  • Orange 1
  • Ground cumin
  • Parsley or thyme
  • Ground black pepper
  • Salt
  • Extra virgin olive oil

How to Make Citrus Roasted Vegetable Salad

Difficulty: Easy
  • Total time 55 m
  • Elaboration 20 m
  • Cooking 35 m

Preheat the oven to 220ºC and prepare a tray by lining it with aluminum foil. Wash and dry the peppers, aubergines and tomatoes well. Remove the outer layers of the onion. Arrange the vegetables on the tray and roast for about 30-35 minutes.

Let them cool a little outside the oven. Remove the skin from all vegetables. Remove the seeds and the filaments from the peppers. Cut the aubergines and peppers into strips, chop the tomatoes and onion. Reserve the juices.

Squeeze the juice from the citrus fruits and mix them in a pan. Bring to a boil and add all the vegetables, stirring well. Add part of the reserved juices and cook for a few minutes, until the liquid reduces a little.

Arrange in a bowl and drizzle with olive oil to taste. Add a little ground cumin, parsley, black pepper and salt.

5 4 3 2 1 Thank you! 13 votes

With what to accompany the salad

Roasted vegetable salad with citrus dressing is very versatile. We can serve it warm or cold, although you already know that excessively low temperatures kill the flavor of food a bit. We can enjoy it as a garnish for meat or fish, prepare some delicious toasts or serve it as is with a touch of our favorite cheese and a good bread with which to collect the delicious juices. With boiled or poached egg, it makes a great dinner.

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