Delicious Roasted Vegetable Salad Recipe for Everyone

Catch the aroma of sweet bell peppers mingling with earthy zucchini and vibrant cherry tomatoes as they meld together into a warm embrace. The sight alone is enough to make dinner guests swoon over your culinary prowess. This Roasted Vegetable Salad is not just a side dish; it’s an explosion of colors and flavors that makes even the most devoted carnivores reconsider their choices.

Think back to that lovely summer evening when you first tried this dish at a friend’s barbecue. Everyone was raving about how good it looked and tasted. You thought you’d never eat another boring salad again! Whether it’s a picnic in the park or a cozy family dinner, this salad has a knack for stealing the show.

I remember the first time I made this dish; my friends couldn’t stop talking about how fantastic it was—little did they know it took me less than 30 minutes!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Bell Peppers: Choose any color you like; they add sweetness and crunch to the salad.
• Zucchini: Look for small zucchini; they tend to be more tender and flavorful.
• Cherry Tomatoes: Sweetness is key; use ripe ones for that burst of flavor.
• Red Onion: Adds a nice sharpness that balances the sweetness of other veggies.
• Olive Oil: Use high-quality extra virgin olive oil for drizzling before roasting.
• Balsamic Vinegar: A splash of this adds depth and tanginess to your salad.
• Fresh Herbs (like basil or parsley): Fresh herbs elevate every bite with vibrant flavors.
• Salt and Pepper: Essential seasoning to enhance all those lovely flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup later. This allows those veggies to roast perfectly without sticking.

Chop Your Vegetables: Dice bell peppers, zucchini, red onion, and halve cherry tomatoes into bite-sized pieces. Aim for uniform sizes so they cook evenly while roasting.

Toss with Olive Oil: In a mixing bowl, drizzle olive oil over chopped veggies. Sprinkle generously with salt and pepper before tossing everything together until well-coated.

Roast Away: Spread your seasoned vegetables out onto the prepared baking sheet in an even layer. Roast them for about 20-25 minutes or until they’re tender and slightly caramelized.

Add Balsamic Vinegar: Once roasted, remove from oven and immediately drizzle balsamic vinegar over the warm veggies. Give everything another gentle toss to combine those rich flavors.

Add Fresh Herbs: Finally, sprinkle fresh herbs over your beautiful roasted vegetable mix before serving. This final touch brings brightness to every forkful!

Now you’ve created a masterpiece—a Roasted Vegetable Salad that tastes as good as it looks! Serve warm as a side dish or chilled as a light entrée!

This simple yet versatile recipe transforms ordinary vegetables into something extraordinary—a true testament to how roasting brings out their natural sweetness! Enjoy every colorful bite!

Perfecting the Cooking Process

Start by preheating your oven to 425°F (220°C). Chop your veggies evenly, season them generously, and roast until tender and caramelized. This ensures maximum flavor while creating that sought-after crispy texture.

Add Your Touch

Feel free to swap out any vegetable according to your preferences or what’s in season. Add nuts for crunch or cheese for creaminess, and don’t hesitate to drizzle with balsamic glaze to elevate the taste!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to five days. To reheat, place in the oven at 350°F (175°C) for about 10 minutes until warmed through, keeping that delightful crispiness intact.

Cooking this Roasted Vegetable Salad reminds me of a potluck where my friends devoured it in minutes! They kept asking for my “secret” ingredient—little did they know it was simply love!

FAQ

What vegetables are best for Roasted Vegetable Salad?

Use seasonal vegetables like bell peppers, zucchini, carrots, and Brussels sprouts for variety.

Can I make Roasted Vegetable Salad ahead of time?

Absolutely! You can prepare it a day earlier and store it in the refrigerator.

How do I add protein to my salad?

Consider adding grilled chicken or chickpeas for extra protein without sacrificing flavor.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Roasted Vegetable Salad

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• Author: mydishtoday
• Total Time: 35 minutes
• Yield: Serves 4

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Description

This vibrant Roasted Vegetable Salad combines sweet, caramelized veggies for a colorful, flavorful dish that’s perfect for any occasion.

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Ingredients

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• 2 cups bell peppers, diced
• 1 cup zucchini, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• Fresh herbs (basil or parsley), to taste
• Salt and pepper, to taste

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Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine bell peppers, zucchini, cherry tomatoes, and red onion. Drizzle with olive oil and season with salt and pepper; toss to coat evenly.
3. Spread the vegetables on the prepared baking sheet in a single layer. Roast for 20-25 minutes until tender and slightly caramelized.
4. Remove from the oven and drizzle with balsamic vinegar. Toss gently to combine.
5. Sprinkle fresh herbs on top before serving warm or chilled.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Salad
• Method: Baking
• Cuisine: Vegetarian

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 120
• Sugar: 6g
• Sodium: 180mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg