Roasted Salad with Coconut Sauce

I served this roasted vegetables at an event in 2025.

Ingredients

For the roasted vegetables

Vegetables of your choice in total of 800g

(2 cloves of garlic /1 carrot /2 Red bell peppers /1 zucchini )

1tbsp rapeseed oil with dill flavor

1tbsp EV olive oil

1tsp sweet paprika powder (optional)

1/2 tsp salt

＋some extra fresh green leaves to serve with (optional)

For the sauce

100g coconut yogurt

30ml plant based milk(soy)

1tbsp onion soup broth (knorr vegan onion soup powder)

10g of finely chopped parsley or coriander leaves

A pinch of chili flake

Preheat oven for 200℃

Step1

Chop all the vegetables.

Step2

Add all the seasonings in a big container or a big bowl.

And toss in chopped vegetables.

Place a lid to shake the container to season the ingredients.

Transfer the vegetables on the baking tray (with a baking sheet)

Step 3

Bake it in the preheated oven for 25minutes at 200℃

For this session I selected only fast cooking vegetables.

Beets and potatoes will take much longer time.

Step4

Mix all the ingredients for the sauce in a small serving bowl.

Sprinkle some chili flake(option)

Step 5

Serve it with the coconut sauce and some fresh greens:)