Description
A vibrant roasted vegetable salad featuring caramelized peppers, zucchini, onions, and tomatoes tossed with balsamic vinegar and fresh herbs for a flavorful vegetarian dish.
Ingredients
- 2 mixed bell peppers, chopped
- 1 medium zucchini, sliced
- 1 small red onion, chopped
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1–2 tablespoons balsamic vinegar
- 2 tablespoons fresh basil or parsley, chopped
Instructions
1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Chop bell peppers, zucchini, red onion, and cherry tomatoes into even pieces.
3. Drizzle olive oil over the vegetables in a large bowl, season with salt and pepper, and toss until well-coated.
4. Spread the vegetables on the prepared baking sheet and roast for 25–30 minutes until golden brown and tender.
5. Drizzle balsamic vinegar over the warm vegetables before serving and garnish with fresh herbs.
Notes
Substitute seasonal vegetables such as asparagus, carrots, or mushrooms for variety.
A squeeze of fresh lemon juice after roasting adds a bright and refreshing flavor.
For extra crunch and protein, sprinkle toasted nuts or seeds over the salad before serving.
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