Roasted Vegetable Salad: A Simple, Flavorful, and Healthy Recipe

 

 

Introduction

Looking for a delicious and healthy side dish that’s bursting with flavor? Look no further than this roasted vegetable salad! It’s packed with seasonal vegetables, roasted to perfection for a sweet and savory taste. This recipe is easy to make and can be customized with your favorite vegetables. It’s also a great way to use up leftover roasted vegetables.

 

Ingredients

 

• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons balsamic vinegar

 

Instructions

• Preheat oven to 400°F (200°C).
• In a large bowl, combine olive oil, salt, and pepper. Add onion, garlic, bell peppers, zucchini, squash, and tomatoes. Toss to coat.
• Spread vegetables in a single layer on a baking sheet.
• Roast for 20-25 minutes, or until vegetables are tender and slightly browned.
• Remove from oven and let cool slightly.
• In a large bowl, combine roasted vegetables, feta cheese, and parsley.
• Drizzle with balsamic vinegar and serve immediately.

 

Tips

• For a more intense flavor, roast vegetables for a longer period of time.
• Add other vegetables to the salad, such as carrots, asparagus, or eggplant.
• Use different cheeses like goat cheese or Parmesan cheese.
• Serve the salad warm or cold.

 

Enjoy this simple and delicious roasted vegetable salad!

 

This recipe is perfect for:

• Weeknight dinners
• Potlucks
• Picnics
• Lunch boxes

 

Roasted Vegetable Salad: FAQs

 

 

Q: Can I use frozen vegetables?

A:  While fresh vegetables are ideal, you can definitely use frozen vegetables. Just make sure to thaw them completely before roasting. You may need to adjust the roasting time slightly depending on the type of frozen vegetables you use.

 

Q: What if I don’t have feta cheese?

A:  No problem! You can use other cheeses like goat cheese, Parmesan cheese, or even a crumbled blue cheese for a more intense flavor.

 

Q: Can I make this salad ahead of time?

A:  Absolutely!  You can roast the vegetables ahead of time and store them in an airtight container in the refrigerator for up to 3 days. Assemble the salad just before serving.

 

Q: What are some other vegetables I can add?

A:  Get creative!  Try adding carrots, asparagus, eggplant, mushrooms, or even sweet potatoes for a touch of sweetness.

 

Q: What kind of dressing can I use besides balsamic vinegar?

A:  You can use any dressing you like!  Try a lemon vinaigrette, a creamy herb dressing, or even a drizzle of olive oil and a sprinkle of herbs.

 

Q: Is this salad healthy?

A:  Yes! This salad is packed with nutrients and fiber from the vegetables, and it’s a great source of protein if you use cheese. It’s also a low-calorie and low-fat option.

 

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What are your favorite vegetables to roast? Share your ideas in the comments below!