Vegetables, roasted in the oven

Description

In fact it is a warm vegetable salad. Is easy and tasty. Very variable and understand the principle of cooking You may use different ingredients to your choice and to taste different but always excellent results.

Ingredients

Potatoes

3 piece
Beets

1 piece
Carrots

1 piece
The Apium graveolens Dulce

0.5 piece
Red onion

1 piece
Pumpkin

200 g
Cheese

150 g
Walnuts

70 g
Sunflower seeds

50 g
Vegetable oil

4 Tbsp
Salt

0.5 tsp
Spices

2 tsp

Cooking

The amount of vegetables varies depending on Your preferences and availability of vegetables. I have about the same amount of all ingredients with a small margin of potatoes, because in the family there are fans :). The number of vegetables should be such that they after the cutting was placed in a single layer on a baking sheet, otherwise they will not be fried, and steam.

Cut all the vegetables into large chunks. Beets and celery thinner had to be grilled at the same time with other ingredients.

Sliced beets folded in a separate bowl, lightly sprinkle with lemon juice and mix with vegetable oil. If this is not done, beets will stain all the other vegetables and the salad will turn a dull brown color. This technique I use when cooking other dishes with beets (in salads, vinaigrettes, etc.).

Vegetables sprinkle spices to taste (I Khmeli-suneli, I think, will be good any seasoning for potatoes, Italian herbs, paprika, a mixture of peppers), add the vegetable oil and mix well. Do not add salt.

Spread the vegetables on a baking sheet in a single layer and bake it in the oven for about 40 minutes at 180 degrees. After 10-15 minutes, turn with a wooden spatula. Time and temperature depend on the number and composition of the ingredients and the characteristics of Your oven. Vegetables must not dry out or burn.

Cleaned seeds fry in a skillet or warmed in the microwave for about 1 minute until the appearance of the characteristic flavor.

Walnuts grind with a rolling pin, a blender or a knife, mix with seeds. Of course, this salad you can use any nuts or seeds to taste, by varying their number.

Cheese cut into 1cm. cubes Adyghe cheese a delicate taste and melts easily. FROM that, what kind of cheese You use can vary the final taste of the salad. If You are using cheese, the salad will be more salty and spicy.

Check the readiness of vegetables, piercing the large chunks with a knife, the knife should easily effortless to enter into a piece of beet. Salt the vegetables directly into the pan and mix them. Lay out the vegetables on a platter or plates, top with the hot vegetables in place of cheese and sprinkle with mixture of nuts and seeds. If you want you can add finely chopped greens, this will quicken our salad.

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