Salad with roasted vegetables and pomegranate
Description
The recipe won't take much time. For this salad, you can use any seasonal vegetables: broccoli, Brussels sprouts, bell peppers, etc. Roast the vegetables in the oven using a minimal amount of oil—one tablespoon is enough. To prevent the vegetables from releasing juice and stewing, preheat the oven well and cook them at 210–215 degrees, stirring occasionally with a spatula. Now take a closer look. Serve at the table.
Instructions
- 1
Step 1
Prepare fresh vegetables for the salad, peel the pomegranate, leave some seeds whole, and use the rest for juice.
- 2
Step 2
Separate the cauliflower into florets. Cut each onion into 4 pieces. Slice the carrots diagonally into thin rounds. Cut the zucchini in half lengthwise and slice each half thinly, about 0.5 cm thick. Cut each garlic clove in half. Place the vegetables in a bowl, add salt, pepper, Provence herbs, a spoonful of oil, and mix well. Transfer the vegetables to a greased baking dish and bake for 30 minutes at 210–215°C. Stir the vegetables occasionally with a spatula.
- 3
Step 3
Done. Transfer the hot vegetables to a salad bowl. Combine pomegranate juice with olive oil and whisk well. Add a pinch of salt and ground pepper.
- 4
Step 4
Add pomegranate seeds and dressing to the salad, mix well. Serve immediately. Enjoy!