We are used to the fact that salads are always (or almost always) mixtures of fresh raw vegetables, with bases such as lettuce and tomato. In other articles I have told you about how to incorporate other ingredients, such as legumes and cereals or seeds and fruits. Today I recommend using roasted vegetables to make your most original salads.
Let’s first see how to roast vegetables and then the five salads that I propose.
How to roast vegetables for salad
There are many vegetables that we can roast in the oven. Each vegetable has special characteristics that must be taken into account when preparing them as an ingredient in salads or other dishes.
Red and green peppers. If you roast a good amount you will have raw material for a lot of dishes, not just salads. With them you can make stir-fry bases, stews, stews or rice dishes, they serve you very well for sandwiches and sandwiches, for vegetable pates, creams, etc. You can roast them in the oven or on the grill, over a live flame. Anyways try to only burn the skin (which is later removed) and that they are well done, very soft and juicy. The liquid they release is wonderful for the dishes you are going to make, do not throw it away.Tomatoes. Roasted tomatoes have less water (it evaporates) and more concentrated flavor. They are excellent for adding extra flavor to any tomato sauce, for making very juicy salads or for make colorful and luscious spreads and spreads. Use tomatoes that are in season, as long as they are ripe, preferably varieties that are usually used for sauces (pear or vine tomatoes, for example).Onions. Roasted onion has a much milder aroma and flavor than raw or sautéed. It is also much softer and easy to incorporate into preparations that require creamy ingredients (for example, a cream, a stir-fry or a vegetable pate). Use any type of onion you like, just peel the outer layers (the ones that look like paper) before you put them in the oven.Garlic. If you like the taste of garlic, but it repeats itself a lot, try roasting some heads. In this way the garlic remains very, very tender, creamy, but without the pungency that they can have raw. With one or two heads of roasted garlic you have a good season. Roast them whole, skin and all. When they cool down you can peel them. In the fridge you They will last up to 2 weeks in a tightly closed container.Eggplants. It is one of the stars of roasts. Inside it is almost all air and at first glance it seems like little, but when it is roasted everything changes. pulp or meat it becomes tender, creamy and with a very special flavor. It is used in a lot of dishes like babaganoush. Another of the advantages of roasted eggplant is that it does not need anything else, it does not have to be fried or cooked again (unless you want to do it for some reason). You can roast the whole eggplants, piercing them several times with a knife or fork, or in halves, making a few cuts in the meat and salting them lightly.courgettes. Like the aubergines, roasted zucchini have very tender meat and a very different flavor than if we steamed or sautéed them. this texture It can be used to make vegetable pates, creams or dips You can roast the zucchini whole or cut in half lengthwise, just like eggplants.Other vegetables and vegetables. Radishes, turnips, potatoes, sweet potatoes… they all look great roasted. It is also a way to dispose of prepared ingredients without having to pay much attention to them. you will only have to Put them in the oven at 200ºC and roast for at least 45 minutes. If they are very large, they can take longer (for example, the potato), so it is better to cut them into smaller pieces so that everything is done at once in less time.
Mechouia salad (my favourite!)
In the regions of North Africa and the Middle East, salads are very varied, both in ingredients and in textures and temperatures. One of the differences is the use of vegetables cooked on the grill, grilled or roasted in the oven.
The Mechouia salad, typical of Tunisia among other places, is one of my favorites. It looks more like a cream or a pate – in fact it can be used as such – and It goes very well to accompany legume dishes like curries and stews.
2 roasted red peppers1 roasted green pepper4 roasted vine or plum tomatoesA handful of olivesOlive oilLemon juiceSalt and pepper
Once roasted, remove the skins from the peppers and tomatoes and chop everything together with a blender or with a fork. Season with a little olive oil, lemon juice, salt and pepper, and put the olives on top. Serve cold or warm.
Eggplant and yogurt salad
This salad can be served fresh in summer as an accompaniment to any dish. It also serves as a pasta sauce.
2 roasted eggplants¼ teaspoon oregano1 unsweetened, unflavored soy yogurtLemon juiceSalt and pepper
Remove the skin from the aubergines and put the meat in a bowl. Mix it with the rest of the ingredients with a fork, squashing a little so that there are no large pieces. You can leave it in the fridge until serving time.
Cilantro and tomato salad
One of the freshest you can do, especially when the heat arrives. Serve as an appetizer and accompany rice and pasta dishes. It also serves you to make toasts for breakfast or snack.
5 roasted plum or vine tomatoes 1 roasted garlic clove 1 bunch (50 g) fresh coriander leaves A handful of fresh parsley Olive oil Salt and pepper
Peel the tomatoes and put them in the food processor together with the garlic, coriander and parsley. Chop everything by pressing several times (it doesn’t have to be pureed, just diced). Put it in a serving dish and dress it with olive oil, salt and pepper. You can store it in the fridge, in a tightly closed container, up to 4 days.
Potato and radish salad
It is similar to a country salad, with a slightly spicy touch of the radishes You can serve it with a little veganesa (vegetable mayonnaise) on top.
3 medium roasted potatoes6-8 roasted radishesA handful of chivesLemon juiceSalt
Peel the potatoes and cut them into cubes. Cut the radishes into small pieces. Finely chop the chives and mix with the potatoes and radishes. Dress it with lemon juice and salt. You can serve it warm or cold.
Roasted Carrot Salad
It goes well with any dish, especially rice and legumes.
4 roasted carrots A handful of coriander (just the leaves) A handful of parsley 4 tablespoons of tahini A pinch of salt Lemon juice
Cut the carrots into strips. Finely chop the coriander and parsley, and mix. Serve the carrots with a pinch of salt, tahini and lemon on top. Mix them with the coriander and parsley before eating.
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