What2Eat
Roasted Walnut Zucchini Carrot Salad in Red Wine Vinaigrette Recipe
ContinentalSide DishVegetarian

Roasted Walnut Zucchini Carrot Salad in Red Wine Vinaigrette Recipe

A vegetarian Continental recipe with green zucchini - sliced, carrot (gajjar) - cut into /2 inch thin sticks, red bell pepper (capsicum) - cut into /2 inch sticks. Ready in 25 min, serves 4.

Curated byLucas Dubois🇫🇷

Calories
515kcal
Estimated Cost
₹225-375
Carbs61g
Protein37g
Fats14g
Servings Scaler
4

Instructions

19 steps
  1. 1

    To begin making Roasted Walnut Zucchini Carrot Salad in Red Wine Vinaigrette Recipe first heat oil in a pan on medium heat

    green zucchini - sliced(1 cup)carrot (gajjar) - cut into /2 inch thin sticks(1 cup)red wine vinaigrette(1 teaspoon)
  2. 2

    Add capsicum and saute and cook till the capsicum are softened and browned on all sides

  3. 3

    This will take about 5 minutes

  4. 4

    Transfer to a medium sized bowl

  5. 5

    To the same pan add the zucchini and cook until softened and light brown in colour

    green zucchini - sliced(1 cup)
  6. 6

    Make sure that you do not crowd the pan

  7. 7

    If you want you can cook zucchini in batches

    green zucchini - sliced(1 cup)
  8. 8

    Add the cooked zucchini to the bowl along with capsicum

    green zucchini - sliced(1 cup)
  9. 9

    At last in the same pan add the carrots and cook until soft for about 5 minutes

    carrot (gajjar) - cut into /2 inch thin sticks(1 cup)
  10. 10

    Remove the carrots into the bowl with the zucchini and capsicum

    green zucchini - sliced(1 cup)carrot (gajjar) - cut into /2 inch thin sticks(1 cup)red bell pepper (capsicum) - cut into /2 inch sticks(1 cup)
  11. 11

    Next make the dressing

  12. 12

    Take a bowl and olive oil, red wine vinaigrette, salt and pepper

    red bell pepper (capsicum) - cut into /2 inch sticks(1 cup)extra virgin olive oil(1 tablespoon)red wine vinaigrette(1 teaspoon)extra virgin olive oil(1 teaspoon)black pepper powder(1/2 teaspoon)salt - to taste
  13. 13

    Stir to combine all the ingredients

  14. 14

    Add the dressing to the roasted zucchini

    green zucchini - sliced(1 cup)
  15. 15

    carrots and capsicum

    carrot (gajjar) - cut into /2 inch thin sticks(1 cup)
  16. 16

    Toss well

  17. 17

    Check the seasoning

  18. 18

    Now add the Chopped walnuts and toss the salad again

    walnuts - roughly chopped(1/4 cup)
  19. 19

    Serve Roasted Walnut Zucchini Carrot Salad in Red Wine Vinaigrette as a side along with Vegetable Au Gratin with Cauliflower Carrots and Beans and Whole Wheat Rosemary Focaccia Bread for a weekend meal

    green zucchini - sliced(1 cup)carrot (gajjar) - cut into /2 inch thin sticks(1 cup)red wine vinaigrette(1 teaspoon)

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