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Roasted Sun-kissed Vegetable Salad
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.
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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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