Roasted Vegetable Salad


Roasted Vegetable Salad

Just entering the spring, supermarkets have begun to sell a variety of BBQ tools, which shows Canadiansenthusiasm for barbecue! Every time a friend gets together, he always prepares a vegetable salad to make western food. Its the hardest time to rack your brains for sauce. This roast vegetable salad can be used as a side dish for roast meat or as a separate salad dish. There are many choices of vegetables, such as potatoes, pumpkins, pumpkins and even apples. As long as you add the simplest seasoning to bake, you will get the most original taste of the food, and the biggest advantage is simplicity!

Food Material List

  • 1 Carrot One copy
  • 2 Mushroom One copy
  • 3 sweet potato One
  • 4 asparagus One copy

Operational steps

  • 1 Vegetables should be cleaned up and half-cut if they are too thick.
    Roasted Vegetable Salad
  • 2 Put the vegetables in a large pot, pour the olive oil, mix well, if too much, you can operate in stages, and then pour the vegetables on the baking tray. Sprinkle fine sea salt evenly. Ordinary salt can also be sprinkled with fresh ground black pepper.
    Roasted Vegetable Salad
  • 3 Put it in the bottom of the oven. Preheat the oven at 375 degrees Fahrenheit (190 degrees Celsius) and bake for 15-20 minutes.
    Roasted Vegetable Salad
  • 4 Just take it out after baking.
    Roasted Vegetable Salad
  • 5 finished product
    Roasted Vegetable Salad

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Healthcare food category

Private dishes 1, Snack, Cantonese cuisine


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