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Roasted Sun-kissed Vegetable Salad

Recipe by Oum Arwa

A colorful summer vegetable salad (eggplant, zucchini, bell pepper) roasted in the oven, dressed with an olive oil, lemon, vinegar, cumin, parsley and cilantro vinaigrette. Quick to prepare, ideal as a side dish or light main.

EasyMediterraneanServes 4

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Source Video
30m
Prep
35m
Cook
10m
Cleanup
1h 15m
Total

Cost Breakdown

$7.58
Total cost
$1.89
Per serving

Critical Success Points

  • Preheat the oven to 200 °C before roasting the vegetables.
  • Cut the vegetables into uniformly thick strips to prevent burning.
  • Do not overload the sheet so the vegetables roast instead of steam.

Safety Warnings

  • Handle the hot oven with cooking gloves to avoid burns.
  • Let the vegetables cool slightly before mixing to prevent hot oil splatters.

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