Monte Carlo Roasted Vegetable Salad
A refreshing Mediterranean salad, combining fresh and grilled vegetables, topped with creamy buffalo mozzarella cheese and drizzled with aromatic pesto.
Ingredients
- 10 mushrooms champignons
- 1 carrot medium size
- 1 courgette medium size
- 5-6 cherry tomatoes
- 1 cup wild rocket
- 1/2 cup lambs lettuce
- 5-6 balls baby buffalo mozzarella
- 3-4 olives black or green or mix
DRESSING
- 1 tsp basil pesto
- 2 tbsp olive oil
- 1 tsp balsamic vinegar
- black pepper, salt to taste
Instructions
- Prepare the VegetablesPeel and slice the carrots lengthwise. Cook in boiling water for 7-10 minutes to soften.Slice courgettes into 5-10 mm thick rounds.Half the mushrooms.Wash the salad leaves and tomatoes.Drain and cool the carrots. Then, combine them with the courgettes and mushrooms in a large bowl, drizzle with olive oil, and mix.
- Roast the VegetablesSpread carrots and courgettes on a baking tray and roast at 200°C for 20 minutes.Add sliced mushrooms to the tray 7 minutes before the end of roasting.Let the roasted vegetables cool completely.
- Assemble the SaladIn a large bowl, combine the roasted vegetables with salad leaves, halved cherry tomatoes, and baby buffalo mozzarella cut in half, Add pitted olives, whole, halved or sliced
- Dress the SaladMix pesto with olive oil and balsamic vinegar.Drizzle the dressing over the salad, season with salt and pepper, and carefully mix all ingredients.
Notes
The total calories for the whole dish are approximately 781. Please note that this is an estimate and can vary depending on the specific types and quantities of ingredients used. If the dish is served in two portions, each portion has approx 390.5 calories.