Description
Savor the vibrant flavors of this roasted vegetable salad, a colorful medley of seasonal produce that’s both nutritious and easy to prepare for any occasion.
Ingredients
- Zucchini
- Bell Peppers (red, yellow, green)
- Red Onion
- Cherry Tomatoes
- Olive Oil
- Balsamic Vinegar
- Fresh Herbs (Basil or Parsley)
- Salt and Pepper
Instructions
- Preheat oven to 425°F (220°C).
- Wash and chop zucchini, bell peppers, red onion, and cherry tomatoes into uniform bite-sized pieces.
- In a large bowl, toss the vegetables with olive oil, balsamic vinegar, salt, and pepper until well-coated.
- Spread the seasoned vegetables on a parchment-lined baking sheet in an even layer.
- Roast for 25-30 minutes until golden brown and tender, stirring halfway through.
- Remove from oven and sprinkle fresh herbs over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg