Vegetable curry with oven potatoes
Preheat oven to 200 °C (convection oven 180 °C; gas: level 3. Thoroughly wash the potato, pat dry and cut into wedges. Pour into a bowl, add 0.5 tablespoons of...
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Salad with roasted vegetables
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Preparation time:
25 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
518
Calories
28 g
Carbohydrates
12 g
Protein
36 g
Fat
Ingredients:
 | Carrots, carrots (fresh) | ½ (30 g) |
 | Bell pepper (red, fresh) | ½ (75 g) |
 | Olive oil | 1 Teaspoon |
 | Arugula (fresh) | 30 g |
 | Pumpkin (fresh) | 75 g |
 | Onion (fresh) | ¼ (25 g) |
 | Aceto balsamic vinegar | ½ Teaspoon |
 | Garlic (fresh) | ⅒ (0,25 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Parsley (fresh) | 1 Teaspoon |
 | Basil (fresh or dried) | 1 Teaspoon |
 | Thyme (fresh) | 1 Tablespoon |
 | Sunflower seeds | 1 Tablespoon |
 | Cashews, cashew nuts | 20 g |
 | Zucchini (fresh) | ¼ (52,5 g) |
 | Tomatoes (dried, in oil, canned) | 1 Teaspoon |
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Preparation:
Step 1:
Wash carrots and zucchini and cut into bite-sized pieces. Cut pumpkin flesh (or alternatively sweet potato) also into bite-sized pieces. Wash and coarsely dice the peppers. Peel onion and cut into fine cubes. Peel and finely slice the garlic. Drain the dried tomatoes and chop coarsely.
Step 2:
Preheat the oven to 200 °C (convection oven 180 °C; gas: level 3). In a large bowl add 1 tablespoon olive oil. Thyme wash and shake dry. Add to olive oil. Carrots, zucchini, squash, onions, sun-dried tomatoes and garlic also pour into the bowl and mix everything well. Spread everything on a baking tray lined with baking paper and roast on the middle shelf for about 10 minutes. Turn from time to time. Mix the peppers with the nuts (cashew or peanuts) and sunflower seeds and bake for another 10 minutes.
Step 3:
Arugula wash and shake dry. Parsley and basil wash, shake dry and chop.
Step 4:
Mix vegetables with arugula and herbs. Season with balsamic vinegar, remaining oil, salt and pepper.
Macronutrient distribution:
The recipe Salad with roasted vegetables is composed of the following macronutrients.
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Kitchen utensils needed:
Baking paper
Baking tray
Bowl
Cutting board
Kitchen knife
Oven
Peeler
Tablespoon
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