Description
This vibrant Roasted Vegetable Salad combines sweet, caramelized veggies for a colorful, flavorful dish that’s perfect for any occasion.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 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.
- Spread the vegetables on the prepared baking sheet in a single layer. Roast for 20-25 minutes until tender and slightly caramelized.
- Remove from the oven and drizzle with balsamic vinegar. Toss gently to combine.
- 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