What better than a refreshing, light and tasty salad during the hot summer months? Try this colourful roasted veggies summer salad, with a bright herb dressing, adding some grilled chicken for a fuller meal, if you wish. Don’t forget to pair it with a glass of the elegant and aromatic rosé wine “Rodambelo” by Oenou Yi – Ktima Vassiliades!

Ingredients:

For the vegetables:

  • 2 carrots, sliced diagonally
  • 10 baby potatoes, halved or quartered if too big
  • 1 zucchini, roughly cubed
  • 1 red or yellow bell pepper, cubed
  • Olive oil to taste
  • Salt & pepper to taste
  • 1 tbsp. fresh or dry oregano
  • 3 gloves garlic, minced

For the dressing:

  • Bunch of cilantro
  • Bunch of parsley
  • 3 garlic cloves
  • 60 ml olive oil
  • Juice of 1 lime or juice of half a lemon
  • 2 tbsp. red wine vinegar
  • Salt & pepper to taste

To assemble:

  • 2-3 radishes, sliced
  • Mixed greens

Preparation:

  1. Preheat oven to 200oC.
  2. Add all chopped vegetables (carrots, potatoes, zucchini, bell pepper) on a baking sheet covered with parchment paper, drizzle with olive oil and season with salt, pepper, oregano and the minced garlic.
  3. Bake for 30-40 minutes until the vegetables are golden brown.
  4. While the veggies are baking, prepare the dressing by putting all ingredients into a food processor and blending them until smooth.
  5. Then assemble the salad: In a large bowl add your mixed greens and top them with the roasted vegetables. Add the sliced radishes.
  6. Pour the dressing over and toss to combine. Open up a bottle of “Rodambelo” by Oenou Yi – Ktima Vassiliades and be refreshed!

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.