last posts

Roasted Vegetables Salad

Preparation Time: 5 minutes 

Cooking Time: 85 minutes 

Servings: 5 


3 eggplants 

15g of olive oil 

3 medium zucchini 

15g of olive oil 

4 large tomatoes, cut them in eighths 

512g of one shaped pasta 

2 peppers of any color 

150g of sliced tomatoes cut into small cubes 

10g of salt substitute 

120g of grated parmesan cheese 

75g of Italian dressing Leaves of fresh basil 


1. Wash your eggplant and slice it off then discard the green end. Make sure not to peel. 

2. Slice your eggplant into1/2 inch of thick rounds. 1/2 inch). Pour 15ml of olive oil on the eggplant round. 

3. Put the eggplants in the basket of the Tower air fryer and then toss it in the air fryer. Cook the eggplants for 40 minutes. Set the heat to 180° C 

4. Meanwhile, wash your zucchini and slice it then discard the green end. But do not peel it. Slice the Zucchini into thick rounds of ½ inch each. 

5. In the basket of the Air Fryer, toss your ingredients. Add 15g of olive oil. Cook the zucchini for 25 minutes on a heat of 180° C and when the time is off set it aside. 

6. Wash and cut the tomatoes. Arrange your tomatoes in the basket of the Tower air fryer. Set the timer to 30 minutes. Set the heat to 180° C. 

7. When the time is off, cook your pasta according to the pasta guiding directions, empty it into a colander. Run the cold water on it and wash it and drain the pasta and put it aside. 

8. Meanwhile, wash and chop your peppers and place it in a bow. Wash and thinly slice your cherry tomatoes and add it to the bowl. Add your roasted veggies. 

9. Add the pasta, a pinch of salt, the topping dressing, add the basil and the parm and toss everything together. (It is better to mix with your hands). Set the ingredients together in the refrigerator, and let it chill. 

10. Serve your salad and enjoy it! 


Calories: 166kcal; 

Fat: 48g; 

Carbs: 2g; 

Protein: 12

No comments
Post a Comment

    Reading Mode :
    Font Size
    lines height