Roasted Veggie Salad
A vibrant Roasted Veggie Salad that combines roasted vegetables with fresh greens for a delightful and nourishing dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots, red onion)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
- 1 cup arugula or spinach
- Optional toppings (e.g., feta cheese, nuts)
Instructions
- Preheat the oven to 425°F (220°C).
- Chop the mixed vegetables into bite-sized pieces.
- Toss the chopped vegetables with olive oil, salt, and pepper.
- Spread the seasoned vegetables in a single layer on a baking sheet.
- Roast in the oven for about 20-25 minutes until tender and slightly caramelized.
- Combine the roasted vegetables with arugula or spinach in a large bowl.
- Drizzle the salad with balsamic vinegar and toss to combine.
- Serve warm with optional toppings like feta cheese or nuts.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 6g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://www.thestationrecipes.com/roasted-veggie-salad/