Description
A vibrant and hearty roasted vegetable salad packed with color, flavor, and nutrition. Perfect as a light meal or a stunning side dish.
Ingredients
Scale
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 4 cups mixed greens
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons balsamic glaze or vinaigrette
Instructions
- Preheat the oven to 400°F (200°C).
- Place zucchini, peppers, onion, and cherry tomatoes on a baking sheet.
- Drizzle with olive oil, sprinkle with salt, pepper, and oregano, and toss to coat evenly.
- Roast for 25–30 minutes, turning halfway, until vegetables are tender and slightly caramelized.
- Let roasted vegetables cool slightly.
- In a large bowl or serving platter, layer mixed greens and top with the roasted vegetables.
- Sprinkle with feta cheese if using.
- Drizzle with balsamic glaze or vinaigrette before serving.
Notes
Customize with your favorite seasonal vegetables. Great served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasted
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 7g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 5mg
Keywords: roasted vegetable salad, healthy salad, vegetarian salad, roasted veggies, easy side dish