Salad of roasted vegetables with curry sauce


Salad of roasted vegetables with curry sauce

Salad of roasted vegetables with curry sauce

The selection of vegetables to this salad – it is your personal taste. You can put it in the root of celery or parsnip, eggplant or beet.

Baked beets, cut into small cubes, sprinkle the salad is better at the end, so as not to stain all other vegetables.

INGREDIENTS

500-700 g pumpkin
2 medium zucchini
2 medium carrots
2 heads of cabbage with fennel
50 g of a clear large raisins
juice of 1 orange
olive oil
salt

For the filling:

80 ml of olive oil
1 small onion
1 clove of garlic
1 h. L. curry powder
Salt and black pepper

Preparation:

Soak the raisins in orange juice. Clean the pumpkin from the peel and seeds, cut into pieces of 3 cm long. Zucchini and carrots cut into thin layers along. In fennel, remove the damaged area, cut off the tops, cabbage cut yourself sectors.

Sliced ​​vegetables brush with olive oil, salt, put on the laid parchment baking. Bake at 200 ° C for 20 minutes.

While baked vegetables, chop the onion and garlic, add all ingredients in a pot filling and warm over medium heat for 2 min. Add the raisins and juice, stir and remove from heat.

Arrange vegetables on a platter (zucchini and carrot rolls in the roll. Pour dressing, pepper, let it brew for 10 minutes. and serve immediately.

Bon Appetit!

Salad of roasted vegetables with curry sauce

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