Description
A vibrant and flavorful roasted vegetable salad featuring mixed bell peppers, zucchini, red onion, and cherry tomatoes, enhanced by balsamic vinegar and fresh herbs.
Ingredients
- Mixed bell peppers (red, yellow, green)
- 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.
Notes
For extra flavor, consider mixing herbs like thyme or oregano with olive oil. Ensure the vegetables are not overcrowded to achieve perfect roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted vegetables, salad, vegan, healthy, Mediterranean