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Roasted Vegetable Salad

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A vibrant roasted vegetable salad that captures the essence of comfort and nostalgia with a colorful array of veggies.

Ingredients

Scale
  • 1 zucchini, diced
  • 1 bell pepper, chopped
  • 1 red onion, sliced
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Mixed greens for serving
  • Balsamic vinaigrette (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Prep your zucchini, bell pepper, red onion, and cherry tomatoes by washing and chopping them into even sizes.
  3. Toss the chopped veggies in a large bowl with olive oil, salt, and pepper.
  4. Roast the veggies on a baking sheet for about 20–25 minutes until golden brown and tender.
  5. Mix the roasted vegetables with mixed greens in a large bowl.
  6. Dress the salad with balsamic vinaigrette and toss to combine.
  7. Taste and adjust the seasoning as necessary.

Notes

For added richness, top with goat cheese or feta. Try adding grilled chicken or chickpeas for a protein boost.

Nutrition

Keywords: roasted vegetables, salad, healthy, colorful, Mediterranean

Find it online: https://feastora.com/roasted-vegetable-salad/