Salad of roasted vegetables with young potatoes
Description
A simple dish to prepare. A salad of roasted vegetables with new potatoes is not only delicious but also extremely healthy. The highlight of the salad is the new potatoes, roasted in their skins separately from the other vegetables. Lemon juice, garlic, and spices (herbs) create a perfect harmony of flavor, making the salad quite piquant and incredibly tasty. Serve chilled.
Instructions
- 1
Step 1
1. If you don't have new potatoes for this salad, you can use regular ones, but the taste and presentation will change. Wash the potatoes thoroughly (choose small-sized ones), dry them. Then place them on a baking sheet and drizzle with olive oil.
- 2
Step 2
2. Put the potatoes in the oven to bake, and in the meantime wash, peel, and dice the remaining vegetables. If you don't have paprika, you can use regular bell pepper.
- 3
Step 3
3. Place the vegetables in a preheated oven for 15 minutes, then take them out and drizzle with oil. Now return them to the oven for another 10 minutes.
- 4
Step 4
4. When the vegetables are ready, let them cool slightly, then add the cherry tomatoes and garlic, and carefully mix the salad with a wooden spatula. Do this very gently so the vegetables retain their appearance.
- 5
Step 5
5. At the end, add spices, lemon juice, and roasted young potatoes.
- 6
Step 6
6. The salad of roasted vegetables with young potatoes is served as a standalone dish.