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–+ servings
Callie Brooks

Delightful Roasted Vegetable Salad

A vibrant medley of roasted vegetables that enhances natural sweetness and is perfect for any meal or gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 large Bell Peppers (mixed colors) Chopped into even pieces.
  • 1 large Zucchini Chopped into even pieces.
  • 1 large Red Onion Chopped into even pieces.
  • 1 cup Cherry Tomatoes Halved.
Seasoning and Dressing
  • 3 tablespoons Olive Oil For tossing the vegetables.
  • to taste Salt and Pepper For seasoning.
  • 2 tablespoons Balsamic Vinegar Drizzled over roasted vegetables.
  • 1/4 cup Fresh Basil or Parsley For garnish.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Chop the bell peppers, zucchini, red onion, and cherry tomatoes into evenly sized pieces to ensure even cooking.
  3. In a large bowl, drizzle olive oil over the chopped veggies, and season generously with salt and pepper. Toss everything together until well-coated.
  4. Spread the seasoned vegetables on the prepared baking sheet in a single layer.
Cooking
  1. Roast in the preheated oven for 25-30 minutes or until the vegetables are golden brown and tender.
  2. Once they are out of the oven, drench the warm vegetables with balsamic vinegar and garnish with fresh herbs before serving.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 250mgFiber: 4gSugar: 5g

Notes

Serve warm or cold. Can be paired with grilled chicken or quinoa for a complete meal. Store leftovers in an airtight container for up to three days.

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