Salad > Vegetable Salads > Roasted Vegetable Salads

Jocoque-Roasted Vegetable Salad Recipe

Ingredients with Measurements:
- 2 cups of jocoque (Mexican-style cultured cream)
- 1 large eggplant, diced
- 2 red bell peppers, sliced
- 1 red onion, sliced
- 2 tablespoons of olive oil
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 4 cups of mixed greens
- 1/2 cup of crumbled queso fresco
- 1/4 cup of chopped cilantro

Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk

Step-by-step instructions:

1. Preheat the oven to 400°F.

2. In a mixing bowl, whisk the jocoque until smooth.

3. Add the diced eggplant, sliced red bell peppers, and sliced red onion to the mixing bowl with the jocoque. Mix well to coat the vegetables.

4. Spread the vegetables evenly on a baking sheet. Drizzle with olive oil and sprinkle with dried oregano, salt, and pepper.

5. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly charred.

6. In a large salad bowl, combine the roasted vegetables with the mixed greens.

7. Top the salad with crumbled queso fresco and chopped cilantro.


Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
Serves 4

Nutritional information:
Calories per serving: 230
Fat: 16g
Carbohydrates: 18g
Protein: 6g
Fiber: 6g

Substitutions for ingredients:
- Jocoque can be substituted with Greek yogurt or sour cream.
- Eggplant can be substituted with zucchini or yellow squash.
- Queso fresco can be substituted with feta cheese or goat cheese.

Variations:
- Add grilled chicken or shrimp to make it a complete meal.
- Substitute the mixed greens with arugula or spinach.
- Add sliced avocado for extra creaminess.

Tips and tricks:
- Make sure to whisk the jocoque until smooth before adding the vegetables.
- Cut the vegetables into similar sizes to ensure even roasting.
- Don't overcrowd the baking sheet, or the vegetables will steam instead of roast.

Storage instructions:
Store leftover salad in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the roasted vegetables in the oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the salad in a large salad bowl or on individual plates.

Garnishes:
Garnish with additional chopped cilantro or a drizzle of balsamic glaze.

Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Suggested side dishes:
Serve with warm crusty bread or grilled corn on the cob.

Troubleshooting advice:
- If the vegetables are not roasting evenly, toss them halfway through the cooking time.
- If the jocoque is too thick, add a splash of milk or water to thin it out.

Food safety advice:
Make sure to wash all vegetables thoroughly before using them in the recipe.

Food history:
Jocoque is a traditional Mexican ingredient that is made by fermenting cream with lactic acid bacteria.

Flavor profiles:
This salad has a creamy and tangy flavor from the jocoque, balanced with the sweetness of the roasted vegetables.

Serving suggestions:
Serve as a light lunch or as a side dish with grilled meats or fish.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Mexican

Taste: Creamy, Tangy, Savory, Herby, Nutty, Fresh