Baked vegetable salad

Ingredients

• pumpkin - 400 g
• vegetable oil - 4 tbsp.
• honey
• 2 sweet peppers
• 200 g Brussels sprouts
• 0.5 white part of a leek
• vegetable oil - 3 tbsp.
• 1 st. l. dry white wine
• For refueling:
• red onion - 1 onion
• 8 cherry tomatoes
• handful of shelled pine nuts

Cooking

Step 1

1. Peel the pumpkin from the peel and seeds, cut into cubes of the same size. Wash the peppers, remove the core, cut into thick strips. Wash the Brussels sprouts, cut each head in half. Rinse the leeks, cut into diamonds. Peel the red onion, cut into wide half rings. Wash tomatoes. 2. Preheat the oven to 180ºС. Put all the vegetables on a baking sheet, salt, sprinkle with vegetable oil. Cover with a sheet of foil and bake for 30 minutes. 3. Mix oil with wine and honey. Transfer the vegetables to a salad bowl, season. Sprinkle nuts on top.