backed vegetable salad
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Baked vegetable salad

A nourishing baked salad packed with colourful vegetables, olives, cheese and honey dressing. A great dinner meal after a heavy workout.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner, Salad
Cuisine: Indian
Servings: 3
Calories: 190.5

Ingredients

  • 2 pcs Potatoes diced
  • 1 pc Carrot small size and diced
  • 1/2 cup Sweet Corn Seeds boiled without salt
  • 1 pc Zucchini diced
  • 11 nos Cherry Tomatoes
  • 1 pc Sweet Lime
  • 150 gm Cottage Cheese diced
  • 2 pcs Onions
  • 2 bunch Basil Leaves
  • 2 bunch Fresh Parsley
  • 5 gloves Garlic finely diced
  • 2 tbsp Olive Oil
  • Salt to taste
  • Black Pepper to taste
  • 1 tsp Honey
  • 1 tsp Vinegar
  • 10 nos Whole Black Olives
  • 1 pc Eggplant diced

Instructions

  • 1. Take all those diced vegetables (except cottage cheese, cherry tomatoes and dressing ingredients) and put them in the baking tray.
    2. Drizzle a generous amount of olive oil and give a nice mix.
    3. Bake at 200 degree celcius in the top most shelf.
    4. Give it a mix at 5 & 10 mins.
    5. After that season those vegetables with salt and pepper.
    6. Bake it for another 10 mins.
    7. On the other hand, start preparing the dressing.
    8. Take the sweet lime’s juice, vinegar, honey, salt, pepper, 1 bunch finely chopped parsley and basil and combine all of this.
    9. As soon as the dressing is combined add the cottage cheese and halved cherry tomatoes.
    10. Freeze it.
    11. Take out the vegetables and wait till the time the cool down.
    12. Mix them with the dressing properly and eat them by chewing properly (32times).
    13. You can freeze this salad and use it for 2 days.

Nutrition

Calories: 190.5kcal | Carbohydrates: 12.7g | Protein: 2.8g | Fat: 15.4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 24.1mg | Potassium: 278mg | Fiber: 2.8g | Sugar: 1.3g | Vitamin A: 3625IU | Vitamin C: 52.9mg | Calcium: 103mg | Iron: 2.5mg