Roasted Vegetable Salad

A bright, sunny and warm day. Great after a bit rainy holiday week.....

Since I'm in a Facebook-Group I have to admit that I'm totally addiced to it. The calls: "I pack on my vegan plate.."
It's so great to see what everyone posts as all looks so great that I immediately want to go into kitchen and try it as well. 

The only thing that stoppt myself is all the prepared food had to be eaten by myself and the lack of the needed ingredients. I already made too much this week and felt like eating all the time. 

Well back to today, I've been brave and made only a dish.  Perfect on this sunny day. I really hesitated to turn on the grill, but as the oven was already on I choose the oven way. I have to admit I didn't want to clean the grill - too lazy. I wanted to enjoy the sun instead! 

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Roasted Vegetable Salad

2-3 Persons

Ingredients:
1 kg of potatoes 
Salt and pepper 
8 tablespoons olive oil 
2 red onions 
2 yellow peppers 
500 g broccoli 
6 tablespoons white wine vinegar 
1 tablespoon Dijon mustard 
1 tablespoon agave nectar

3-4 stalks of parsley

Sides: If you want so a piece of V-meat. Or just with roasted bread. 

Preparation:
Preheat oven up to 200 ° C. Peel the potatoes, wash and cut them into cubes (about 2 x 2 cm). Season with salt and drizzle with 2 tablespoons oil. Put the cubes in a roasting pan and cook them in  the hot oven for about 45 minutes. Frequently turn them over.

Meanwhile, peel the onions and cut into wedges. Peel the pepper, wash and dice. Cut the broccoli from the stalk into florets and wash. 
After 25 min of cooking time for the potatoes, add the peppers and onions. At the last 10 min add the broccoli florets.  

For the vinaigrette, whisk together vinegar, salt, pepper, mustard and agave nectar, then wisk under 6 tablespoons of oil. Wash the parsley, shake dry, pluck off the leaves and chop finely. 

Take the vegetables from the oven and mix with the vinaigrette and let cool a while. Mix in parsley. Season salad again and serve with some roasted bread and a piece of V-meat.