A healthy mom raises healthy babies! Eat this healthy salad and bless yourself with the goodness of aubergine, zucchini and mushrooms.
1 large Aubergine (cut it into 2 halves vertically and then again into 2 more slices till you get 4 long strips, not too thin, of Aubergine. You’ve got to cook it in a pan, jus add a bit of oil and cook till they turn a little tender. Then chop them into large chunks, the bigger the tastier, and keep it aside)
1 large zucchini – cut it into medium chunks
1 big onion – same size as the zucchini
Half a packet of mushrooms – cut into halves
2 cloves of garlic – peel them and place them in the oven while roasting the other veggies
Once you get your veggies ready, coat them with olive oil, add a bit of salt and pepper and spread the veggies in a baking tray lined with aluminum foil coated with olive oil, each veggie in a separate row (cos some cook faster n you’ve got to keep checking and removing the cooked ones so that they don’t get over cooked).Roast them at 220c for about 30 mins
Actually mushrooms let out water so I avoid mushrooms, what you could do is you could toss them in a pan and add them to the rest of the roasted veggies just before you add the dressing
3 to 4 tbsps olive oil
2 tbsps red wine vinegar ( I use 1 whole lime, sometimes half depending on the sourness mixed with 1 tbsp of honey)
Mashed garlic (the roasted ones)
Salt and pepper
Feta cheese or pomegranate
You can even add parsley, basil leaves. If this is not available, coriander can be an option.
Mix the dressing together and pour it over the warm salad. This salad tastes better when it soaks up the flavor of the dressing 🙂
About the Author : Ranjini is a Mom to a 2 1/2 year old pretty girl. In her free time Ranjini loves to read. She also loves researching about, making and learning different kinds of salads and salad dressings.