Roasted Vegetable Salad
A vibrant and healthy roasted vegetable salad featuring a medley of colorful vegetables tossed in a tangy lemon vinaigrette. Perfect as a side dish or a light main course.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4
Ingredients
2 medium red bell peppers, cut into 1-inch pieces
2 medium yellow bell peppers, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch rounds
1 medium yellow squash, sliced into 1/2-inch rounds
1 medium red onion, cut into wedges
1 cup cherry tomatoes, halved
1 cup baby carrots, halved lengthwise
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano
4 cups mixed salad greens
1/4 cup fresh parsley, chopped
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
1 garlic clove, minced
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the red bell peppers, yellow bell peppers, zucchini, yellow squash, red onion, cherry tomatoes, and baby carrots.
Drizzle the olive oil over the vegetables. Sprinkle with salt, black pepper, and dried oregano. Toss well to coat all the vegetables evenly.
Spread the vegetables in a single layer on a large baking sheet lined with parchment paper.
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 are roasting, prepare the dressing. In a small bowl, whisk together the lemon juice, Dijon mustard, honey, minced garlic, and a pinch of salt and pepper.
Once the vegetables are done roasting, 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 roasted vegetables to the salad greens. Drizzle the dressing over the salad and toss gently to combine.
Serve the roasted vegetable salad warm or at room temperature.