Description
A vibrant and healthy salad featuring a mix of roasted vegetables, perfect for spring.
Ingredients
Scale
- 2 cups of mixed seasonal vegetables (zucchini, bell peppers, asparagus)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Chop the vegetables into bite-sized pieces.
- Toss the vegetables with olive oil, salt, and pepper in a large bowl.
- Spread the vegetables on a baking sheet in a single layer.
- Roast in the oven for 20-25 minutes, or until tender and caramelized.
- Remove from the oven and let cool slightly.
- In a large bowl, combine the roasted vegetables with balsamic vinegar, feta cheese, and fresh basil.
- Toss gently to combine and serve warm or at room temperature.
Discover my favorite kitchen tools I always use.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- This salad can be made ahead of time and stored in the refrigerator.
- For a vegan option, omit the feta cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: Roasted Vegetable Salad, Spring Salad Recipes, Healthy Roasted Vegetables, Easy Salad Ideas, Caramelized Vegetable Salad, Balsamic Dressing Salad, Vegetarian Meal Prep