Description

This colorful Roasted Vegetable Salad brings together a medley of sweet, caramelized veggies and fresh greens, all drizzled with zesty lemon juice. Perfect for any occasion, this dish is not only visually appealing but also packed with nutrients and flavor. Enjoy it warm as a side or chilled for a quick meal prep option.

Ingredients

Scale

2 cups mixed vegetables (bell peppers, zucchini, carrots, red onions)
2 tbsp extra virgin olive oil
1 tsp salt
1/2 tsp black pepper
1/4 cup fresh herbs (basil or parsley), chopped
Juice of 1 lemon

Instructions

Preheat your oven to 425°F (220°C).
Wash and chop the vegetables into bite-sized pieces.
In a large bowl, toss the chopped vegetables with olive oil, salt, and pepper until well coated.
Spread the vegetables on a lined baking sheet in a single layer.
Roast for 25-30 minutes until tender and golden brown.
Let cool slightly before tossing with fresh herbs and lemon juice.
Serve warm or allow to chill for later enjoyment.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Salad
Method: Baking
Cuisine: Vegetarian

Nutrition

Serving Size: 1 cup (150g)
Calories: 120
Sugar: 6g
Sodium: 200mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 2g
Cholesterol: 0mg

Keywords: For added depth of flavor, consider tossing in garlic powder or smoked paprika before roasting. Feel free to swap in seasonal vegetables based on availability. This salad remains fresh for up to five days when stored in an airtight container in the refrigerator.