Description
This Roasted Vegetable Salad is a vibrant medley of roasted bell peppers, zucchini, red onions, and cherry tomatoes, all tossed with fresh herbs and olive oil. Perfect for any occasion, this dish not only offers an explosion of flavors but also provides a nutritious addition to your table. Enjoy it warm or cold, making it ideal for meal prep or potlucks. Get ready to impress your guests with this easy-to-make, delicious salad!
Ingredients
Scale
- 1 cup bell peppers (mixed colors)
- 1 cup zucchini (chopped)
- 1 cup red onion (sliced)
- 1 cup cherry tomatoes (halved)
- 2 tbsp extra virgin olive oil
- 1 tsp fresh thyme or rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Chop bell peppers, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes.
- In a large bowl, toss all vegetables with olive oil, thyme or rosemary, salt, and pepper until evenly coated.
- Spread the seasoned vegetables on the baking sheet in a single layer.
- Roast for 25–30 minutes or until golden brown and tender.
- Let cool slightly before serving; mix with fresh greens like arugula if desired.
- 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: 170mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg