Description
Experience a medley of flavors with this vibrant roasted vegetable salad, perfect for elevating any meal or gathering.
Ingredients
- Bell Peppers (mixed colors)
- Zucchini
- Red Onion
- Cherry Tomatoes
- Olive Oil
- Salt and Pepper
- Balsamic Vinegar
- Fresh Basil or Parsley
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Chop bell peppers, zucchini, red onion, and cherry tomatoes into even pieces.
- Drizzle olive oil over the veggies in a large bowl, season with salt and pepper, and toss until well-coated.
- Spread the vegetables on the prepared baking sheet and roast for 25-30 minutes until golden brown and tender.
- Drizzle balsamic vinegar over the warm vegetables before serving; garnish with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Substitute seasonal vegetables like asparagus or carrots for variety. A squeeze of lemon juice post-roasting adds refreshing zing. For extra crunch, consider adding nuts or seeds.