Roasted Vegetable Salad
JMH
about 1 year ago
A delicious and healthy salad made with roasted vegetables.
Cooking Time
30 minutes
Serving Size
2 servings
Nutrition Per Serving
Cal
250
Protein
8g
Fat
15g
Sat Fat
4g
Carbs
25g
Chole
10mg
Fiber
5g
Sugar
10g
Sodium
400mg
Ingredients
- 2 cups mixed vegetables (such as bell peppers, zucchini, and eggplant)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups mixed salad greens
- 1/4 cup crumbled feta cheese
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the mixed vegetables into bite-sized pieces.
- In a large bowl, toss the vegetables with olive oil, salt, and black pepper.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly charred.
- While the vegetables are roasting, prepare the dressing by whisking together balsamic vinegar and honey in a small bowl.
- Remove the roasted vegetables from the oven and let them cool slightly.
- In a large salad bowl, combine the roasted vegetables with mixed salad greens.
- Drizzle the dressing over the salad and toss to coat evenly.
- Sprinkle crumbled feta cheese on top.
- Serve immediately and enjoy!
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