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roasted-vegetable-salad-recipe

Roasted Vegetable Salad

A simple and delicious roasted vegetable salad.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 2 cups chopped bell peppers
  • 1 cup chopped zucchini
  • 1 cup chopped red onion
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon balsamic vinegar

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, combine the bell peppers, zucchini, and red onion.
  3. Drizzle with olive oil, and season with salt and black pepper. Toss to coat.
  4. Spread the vegetables evenly on a baking sheet.
  5. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly charred.
  6. Remove from the oven and let cool slightly.
  7. Transfer the roasted vegetables to a serving bowl and drizzle with balsamic vinegar. Toss to combine.
  8. Serve warm or at room temperature.

Nutritional Value

Calories: 150kcal | Carbohydrates: 12g | Protein: 2g | Fat: 10g | Saturated Fat: 1.5g | Sodium: 400mg | Potassium: 450mg | Fiber: 3g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 60mg | Calcium: 30mg | Iron: 1mg

Keywords

Healthy, Vegetarian
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