Description
Delight in this vibrant roasted vegetable salad, a perfect blend of colorful veggies and fresh herbs drizzled with balsamic vinegar. Ideal for any meal, it’s both nutritious and delicious!
Ingredients
- Bell peppers (mixed colors)
- Zucchini
- Red onion
- Cherry tomatoes
- Extra virgin olive oil
- Fresh herbs (basil or parsley)
- Balsamic vinegar
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop bell peppers, zucchini, red onion, and cherry tomatoes into bite-sized pieces.
- In a large bowl, combine the chopped vegetables with olive oil, salt, pepper, and any desired spices. Mix well.
- Spread the seasoned vegetables in a single layer on a parchment-lined baking sheet.
- Roast for 25-30 minutes until golden brown and tender, stirring halfway through.
- Remove from the oven, toss with fresh herbs, and drizzle with balsamic vinegar before serving warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 6g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Customize with seasonal vegetables or add grains like quinoa for extra texture. Enhance flavor by adding nuts or seeds for a delightful crunch.