Thai Roasted Vegetable Salad

This Thai Roasted Vegetable Salad combines vibrant roasted vegetables with a zesty dressing, delivering a refreshing and healthy dish. Perfect as a light meal or a side, it captures the essence of Thai flavors while being kosher-friendly.

Ingredients

• Red bell pepper - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Carrot - 1 medium, julienned
• Red onion - 1 small, sliced
• Broccoli florets - 100 grams
• Olive oil - 2 tablespoons
• Soy sauce (kosher) - 1 tablespoon
• Lime juice - 2 tablespoons
• Fresh cilantro - 2 tablespoons, chopped
• Peanut butter - 1 tablespoon
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Chili flakes - 1/4 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (390°F).
2. In a large bowl, combine the sliced red bell pepper, zucchini, carrot, red onion, and broccoli florets.
3. Drizzle with olive oil, soy sauce, salt, and black pepper, then toss to coat the vegetables evenly.
4. Spread the vegetables on a baking sheet in a single layer and roast for 20 minutes, or until tender and slightly caramelized.
5. While the vegetables are roasting, prepare the dressing by mixing lime juice, peanut butter, minced garlic, grated ginger, and chili flakes in a small bowl until smooth.
6. Once the vegetables are done, remove them from the oven and let them cool slightly.
7. In a large serving bowl, combine the roasted vegetables with the dressing and chopped cilantro, tossing gently to mix.
8. Serve warm or at room temperature.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.15 L

Health Benefits

• Rich in vitamins and antioxidants from the variety of vegetables.
• Contains healthy fats from olive oil and peanut butter, promoting heart health.

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