### TranslatedIngredients: 1 cup Green zucchini - sliced,1 cup Carrot (Gajjar) - cut into 1/2 inch thin sticks,1 cup Red Bell pepper (Capsicum) - cut into 1/2 inch sticks,1/4 cup Walnuts - roughly chopped,1 tablespoon Extra Virgin Olive Oil,1 teaspoon Red Wine Vinaigrette,1 teaspoon Extra Virgin Olive Oil,1/2 teaspoon Black pepper powder,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: Continental ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making Roasted Walnut Zucchini Carrot Salad in Red Wine Vinaigrette Recipe first heat oil in a pan on medium heat.Add capsicum and saute and cook till the capsicum are softened and browned on all sides. This will take about 5 minutes. Transfer to a medium sized bowl. To the same pan add the zucchini and cook until softened and light brown in colour. Make sure that you do not crowd the pan. If you want you can cook zucchini in batches. Add the cooked zucchini to the bowl along with capsicum.At last in the same pan add the carrots and cook until soft for about 5 minutes. Remove the carrots into the bowl with the zucchini and capsicum. Next make the dressing. Take a bowl and olive oil, red wine vinaigrette, salt and pepper. Stir to combine all the ingredients. Add the dressing to the roasted zucchini. carrots and capsicum.  Toss well. Check the seasoning. Now add the Chopped walnuts and toss the salad again. 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.