Roasted vegetable salad with hemp oil dressing

Vegetable salads can rightfully be considered the highlight of the summer diet. They are low in calories, yet delicious and rich in vitamins, minerals, micro- and macroelements, and other nutrients necessary for a healthy metabolism and maintaining overall body tone at an optimal level.

This roasted vegetable salad, dressed with raw hemp seed oil, will definitely appeal even to those who are not big fans of vegetables. Its delicate, mild taste and refined aroma, enhanced by hemp oil dressing, bring true gastronomic pleasure.

Hemp seed oil is known for its optimal balance of Omega-3 and Omega-6 fatty acids, as well as its abundance of B vitamins (B1, B3, B5, B6), vitamin C, and vitamin E – one of the most powerful natural antioxidants. Regular consumption supports cardiovascular health, improves digestion, and boosts immunity.

Additionally, hemp oil has a thick, rich texture, making it a perfect choice for healthy salad dressings.

CraftOil has been producing authentic, flavorful, aromatic craft oils for many years, offering a wide and constantly updated range of products, including raw hemp seed oil and edible hemp seeds. The oil is always pressed only after the customer places an order, using certified presses with specially crafted ash barrels or premium Austrian caprolon (polyamide-6).

Our hemp oil is a truly «living» product whose health benefits are hard to overestimate. Visit our website, explore our products, and we guarantee you will find the perfect one for yourself.

Ingredients (for 4 servings)

For prepare you need:

• 2 medium tomatoes;
• 1 large eggplant;
• 1 medium zucchini;
• 1 bell pepper;
• 1 red onion;
• 2 garlic cloves;
• 1 chili pepper;
• 1 bunch of cilantro (10 sprigs);
• 1 pinch of salt;
• 2 tbsp hemp seed oil;

Step-by-step preparation

Prepare the vegetables: Wash the zucchini and eggplant, trim the stems. Wash bell pepper and chili, cut in half, and remove the seeds. Wash tomatoes and pat them dry. Peel onion and garlic, slice into rings. Rinse cilantro under running water and finely chop.

Roast the vegetables: place zucchini, eggplant, peppers, and tomatoes on a baking tray lined with parchment paper. Roast at 150–160°C (300–320°F) for about 1 hour, turning occasionally. Tomatoes will be ready first, while eggplant will take the longest.

Cool and cut: remove the roasted vegetables from the oven, let them cool, then cut into medium-sized pieces.

Mix the salad: In a salad bowl, combine onion, garlic, chopped cilantro, and roasted vegetables. Add salt and hemp oil dressing, then carefully mix to keep the zucchini, eggplant, and tomatoes intact.

Your roasted vegetable salad with hemp oil is ready to serve.

Notes & variations:

For extra flavor, season with ground black pepper and coriander. Add raw sesame seeds (black or white) for crunch. Find a wonderful selection of seeds, nuts, oils, and flours at CraftOil – a Ukrainian healthy food store.