Roasted Vegetable Salad
A vibrant and hearty roasted vegetable salad featuring a medley of colorful vegetables, tossed with a tangy lemon vinaigrette. Perfect as a main dish or a side, this salad is packed with flavor and nutrients.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4
Ingredients
2 medium carrots, peeled and cut into 1-inch pieces
1 medium red bell pepper, seeded and cut into 1-inch pieces
1 medium yellow bell pepper, seeded and cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch thick rounds
1 medium red onion, peeled and cut into wedges
1 cup cherry tomatoes
3 tablespoons olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 cups mixed salad greens, washed and dried
1/4 cup fresh parsley, chopped
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the carrots, red bell pepper, yellow bell pepper, zucchini, red onion, and cherry tomatoes.
Drizzle 2 tablespoons of olive oil over the vegetables. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Toss well to coat evenly.
Spread the vegetables in a single layer on a large baking sheet.
Roast the vegetables in the preheated oven for 30 to 35 minutes, stirring halfway through, until they are tender and lightly caramelized.
While the vegetables roast, prepare the dressing. In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, Dijon mustard, honey, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper until emulsified.
Once the vegetables are roasted, remove them from the oven and let them cool slightly for about 5 minutes.
In a large salad bowl, combine the mixed salad greens and chopped parsley.
Add the warm roasted vegetables to the greens.
Drizzle the dressing over the salad and gently toss to combine all ingredients evenly.
Serve the roasted vegetable salad immediately or at room temperature.