Description
A vibrant salad featuring roasted vegetables, perfect for any meal.
Ingredients
Scale
- 2 cups mixed bell peppers, diced
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup red onion, chopped
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 4 cups mixed greens
- 1/2 cup feta cheese, crumbled
- 1/4 cup balsamic vinegar
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine bell peppers, zucchini, cherry tomatoes, and red onion.
- Drizzle with olive oil, sprinkle with salt, pepper, and oregano. Toss to coat.
- Spread the vegetables on a baking sheet in a single layer.
- Roast for 25-30 minutes or until tender and slightly caramelized.
- In a large serving bowl, combine mixed greens and roasted vegetables.
- Top with feta cheese and drizzle with balsamic vinegar before serving.
Notes
- Experiment with different vegetables like eggplant or asparagus.
- For added protein, include grilled chicken or chickpeas.
- Serve the salad warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg
Keywords: salads with roasted vegetables