warm salad

Warm salad of roasted vegetables, sprinkled with fresh herbs and served with chickpeas.

Ingredients:

• 2 potatoes, diced.

• 1 zucchini, sliced.

• 1 carrot, thinly sliced.

• 1 onion, sliced.

• 1 cup broccoli florets.

• 1/2 cup cooked chickpeas (optional).

• 2 tablespoons olive oil.

• 2 garlic cloves, minced.

• Juice of 1 lemon.

• 1 tablespoon balsamic vinegar (optional).

• Salt and pepper to taste.

• Herbs like thyme or basil (optional).

Steps:

1. Prepare the vegetables:

   • Chop the potatoes, zucchini, carrot, and onion.

   • Set the broccoli aside to add later.

2. Boil the potatoes and carrots:

   • Boil the potatoes and carrots in salted water for 5-7 minutes until they’re slightly tender but not fully cooked.

   • Drain and set aside.

3. Sauté the vegetables:

   • Heat olive oil in a large pan over medium heat.

   • Add the onion and sauté until softened.

   • Add the garlic and cook for an additional minute.

4. Add the remaining vegetables:

   • Add the zucchini, broccoli, and the pre-boiled potatoes and carrots to the pan.

   • Stir everything together and cook for about 5 minutes until the vegetables turn slightly golden and cooked through.

5. Season and add the dressing:

   • Add salt and pepper to taste.

   • Pour the lemon juice and balsamic vinegar (if using) over the vegetables.

   • Add any preferred herbs like thyme or basil.

6. Serve the salad:

   • Place the warm salad in a serving dish.

   • Optionally, toss in the cooked chickpeas for extra nutrition.