Roasted Vegetable Salad with Mushrooms
Description
Minimum effort — excellent result. This vegetable salad with mushrooms is not only tasty and filling, but also healthy. You can use parsley, basil, or green onion as herbs. Can be served immediately.
Instructions
- 1
Step 1
1. Prepare the vegetables. Trim the ends of the asparagus. Slice the red onion into 1 cm thick slices. Leave the mushrooms whole. Slice the potatoes and squash into 1 cm thick slices. Trim the bottom and top off the bell pepper, remove the core, and cut in half. Place all prepared ingredients into a bowl, season with salt and pepper, and drizzle with olive oil.
- 2
Step 2
2. Whisk lemon juice, minced shallot, herbs, a pinch of salt, and black pepper in a small bowl. Gradually add olive oil, whisking continuously. Preheat the grill to medium heat. Place vegetables in a single layer on the grill and cook until browned and tender (about 8 minutes per side for potatoes, 6 minutes per side for peppers and onions, 4 minutes per side for mushrooms and squash).
- 3
Step 3
3. Cut the fried vegetables and mushrooms into 1 cm cubes. Place them in a large bowl.
- 4
Step 4
4. Add the prepared sauce and mix well. Serve the salad warm or at room temperature.