Roasted Vegetable Salad
This Roasted Vegetable Salad is easy to make and incredibly versatile. It's also loaded with flavour! Chris x
FULL WRITTEN RECIPE HERE:
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Grilled Vegetables Salad Recipe - Armenian Cuisine - Heghineh Cooking Show
Grilled Vegetables Salad Recipe - Armenian Cuisine - Heghineh Cooking Show
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Roasted Vegetable Salad Recipe
Hi Guys, today I’ll show you How to Make Roasted Vegetable Salad. RECIPE: This is perfect for your holiday menu or for any party. It’s easy, delicious, gorgeous and healthy!
Baking Sheet:
Serving Platter:
Heat your oven to 400 degrees Fahrenheit or 205 degrees Celsius. Place cut up butternut squash and cauliflower, separately on one sheet pan. Pour a tablespoon of olive oil on each vegetable. Sprinkle on coarse salt and ground black pepper. Toss each vegetable separately. Place in the heated oven for 15 minutes. Take tray out of oven, mix vegetables separately. Cook for another 15 minutes. Cauliflower should be cooked. Remove them from the pan and set aside. Put tray back in oven to finish cooking squash for another 5 to 10 minutes (if you need to). Remove tray from oven when squash is tender.
While vegetables are roasting, make the vinaigrette. To a measuring cup or jar with lid, add apple cider vinegar, olive oil, salt, pepper, garlic powder, Italian seasoning and honey. Whisk well or shake jar. Just before serving, place salad greens in a large bowl. Pour a few tablespoons of vinaigrette on greens and toss to coat. Place greens on your serving platter. Top with cauliflower and squash. For added color, sprinkle on pomegranate seeds.
I hope you add this easy salad to your holiday menu. Subscribe and I’ll see you next time. Thanks for watching :)
Grilled Vegetable Salad
Grilled Vegetable Salad Recipe
This grilled vegetable salad has an amazing taste and flavor and gonna be a perfect garnish for roast, baked or boiled lamb, beef, pork, fish or poultry.
Ingredients:
- 3-4 medium sized zucchini
- 2 large eggplants
- Couple of ripe tomatoes
- 2 large paprika
- 2 tablespoons extra virgin olive oil
- Dry or fresh thyme
- Salt and black pepper to taste
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Roasted Vegetable Recipe - How To Roast Vegetables In A Cast Iron Pan - Healthy Weight Loss Recipes
roasted vegetable is a healthy vegetable salad recipe for weight loss. Healthy, tasty, and easy to make on a cast iron pan or tawa with just 1 tbsp coconut oil.
ingredients:
1 tbsp coconut oil
1/2 of a medium brocolli
2 baby corns
6 cloves of garlic
1 medium carrot
10-15 shallots/small button onions
1/2 of a medium sweet potato
1 whole capsicum
salt to taste
Curry leaves (you can use any herb of your choice like parsely, thyme, rosemary, coriander leaves etc)
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1 tsp red chilli flakes
1/2 tsp blackpepper
1/3 tsp roasted jeera/cumin
1/3 tsp amchur/dry mango powder
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A bowl of this is a filling meal with healthy carbs from the sweet potato.
You can also serve this with whole wheat roti or rice of your choice.
Make sure your cast iron is well seasoned.
Using Iron cookware helps in iron absorption
RESEARCH:
Cast Iron and Iron Absorption:
Thyroid And Iron:
How to season cast iron pan:
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Note:
Those suffering from hypothyroidism can avoid consumption of raw cruciferous vegetables such as cabbage, Brussels sprouts, broccoli, cauliflower, mustard greens, kale, and turnip. However, the goitrogenic potential of a plant or food depends upon the amount of active goitrogen present in it. Various procedures like soaking, washing, boiling and cooking can help in reducing the goitrogenic potency of these foods.
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(Rs: 3713)
My big cast iron pan:
(Rs: 2549)
My small cast iron pan:
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Hi I am Nisa Homey, Skinny Recipes is my youtube channel where I share healthy recipes for weight loss and weight management with easily available ingredients. The recipes are healthy, easy to make, and nutrient dense. Join me and change your lifestyle with my recipes, new videos every Tuesday, Thursday, & Saturday
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DISCLAIMER: This is not a sponsored video and the products was bought with my own money.
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Copyright (c): nisahomey.com, this recipe is developed and first published on Feb 8, 2018 by Nisa Homey
Thanks for watching and don’t forget to LIKE, SHARE & COMMENT!!
XoXo
Nisa
DISCLAIMER:
Do not have this drink if you are allergic to any of the ingredients or have any kidney disease or on a blood thinning medication.
Pregnant and lactating women should consult their health practitioner before trying out natural home remedies or any remedies in this channel.
Those with celiac disease should avoid gluten (wheat, barley, oats, rye etc along with processed foods like cakes, biscuits, cookies etc made with the mentioned grains).
This video is only intended for an informational purpose.Readers are subjected to use this information on their own risk.This channel doesn’t take any responsibility for any harm, side-effects, illness or any health or skin care problems caused due to the use of our content or anything related to this..
The content is offered on an informational basis only, and is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the guidance of a qualified health provider before making any adjustment to a medication or treatment you are currently using, and/or starting any new medication or treatment. All recommendations are “generally informational” and not specifically applicable to any individual’s medical problems, concerns and/or needs.
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How To Make A Perfect Roast Vegetable Salad - The ultimate guide!
Who says salads have to be raw? There’s something delicious about a roasted vegetable salad in any season! I Make this Complete Meal Roast Vegetable Salad all year-round!
Because all vegetables cook at different rates, there’s a little skill and timing involved, but don’t worry it’s very easy. You first start with the hardest vegetables, the potatoes and sweet potato. The potato is still harder than the sweet potato, so you want to cut the pieces smaller, this way they finish cooking at the same time. Once these are almost cooked, you then add the softer vegetables. Finally, the tomatoes. Remember, it’s a salad, not a roast, therefore you don’t want to overcook the vegetables, you simply want to extract more flavour from them but still retain their integrity. Once cooked, simply toss the cooked vegetables (still warm) into your favourite dressing. I added mine if that helps. For another level, try frying some halloumi cheese pieces, it makes a world of difference and turns this salad into a complete meal.
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