### TranslatedIngredients: 1/2 cup Red Bell pepper (Capsicum) - chopped,1 Carrot (Gajjar) - chopped,1 Onion - chopped,1/2 cup Potatoes (Aloo) - chopped or 6 to 7 baby potatoes cut in half,1/2 cup Green zucchini,6 Baby corn - cut into half,4 cloves Garlic - crushed well,1 tablespoon Extra Virgin Olive Oil,Salt - to taste,Black pepper powder - to taste,Cherry tomatoes - as required,Parsley leaves - chopped as required,2 tablespoons Mustard sauce,1 teaspoon Honey,1 teaspoon Vinegar,1/2 tablespoon Water,1 teaspoon Dried oregano,1/2 tablespoon Water,1 teaspoon Dried oregano ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 2 ### Cuisine: Indian ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Baked Vegetable Salad recipe, preheat the oven at 180 degrees. Make sure you prep up all the ingredients before you start the oven.In a mixing bowl, add roughly chopped vegetables with crushed garlic, olive oil, salt and pepper. Mix it well. Make sure that all vegetables are coated well with oil and seasoning.Spread an aluminium foil on a baking tray and cover it well and place the vegetables on it.Bake vegetables at 180 degrees for about 20 minutes or till the veggies are roasted well.Next, add all the ingredients mentioned above in a bowl (mustard sauce, honey, vinegar, and oregano). Add this dressing to the baked vegetables and mix them well.Add parsley and toss everything together. Baked vegetable salad is ready to serve.Serve Baked Vegetable Salad along with Roasted Tomato and Pumpkin Soup for a healthy and light weekday dinner.
