Roast Vegetable Salad

Elevate your mealtime with this vibrant Roast Vegetable Salad, a wholesome medley of caramelized bell peppers, zucchini, carrots, and red onions, oven-roasted to tender perfection. Paired with juicy cherry tomatoes, crisp mixed greens, and a drizzle of tangy balsamic vinaigrette, every bite is a delightful blend of flavors and textures. The addition of crumbled feta cheese and fragrant fresh basil offers a Mediterranean-inspired flair that's ideal for wholesome lunches or elegant dinners. Ready in under an hour, this nutrient-packed salad is as versatile as it is delicious—serve it as a light, satisfying main dish or a flavorful side to complement any meal. Perfect for showcasing seasonal produce, this roasted vegetable salad recipe is a must-try for healthy eating enthusiasts!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 medium red bell peppers
• 2 medium zucchini
• 1 large red onion
• 1 pint cherry tomatoes
• 3 medium carrots
• 0.25 cup extra virgin olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups mixed salad greens
• 0.25 cup balsamic vinaigrette
• 0.5 cup crumbled feta cheese
• 0.25 cup fresh basil leaves

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Wash and dry all vegetables thoroughly.

Step 3

Cut the red bell peppers into thick strips, slice the zucchini into half-moons, and cut the red onion into wedges. Slice the carrots diagonally into pieces roughly the same size as the zucchini slices.

Step 4

Place bell peppers, zucchini, onion, and carrots on a large baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Toss to coat the vegetables evenly.

Step 5

Spread the vegetables out into a single layer on the baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly charred around the edges.

Step 6

While the other vegetables are roasting, cut the cherry tomatoes in half. Add the tomatoes to the baking sheet during the last 10 minutes of roasting.

Step 7

Remove the roasted vegetables from the oven and let cool slightly on the baking sheet.

Step 8

In a large salad bowl, combine the mixed salad greens and roasted vegetables. Pour the balsamic vinaigrette over the salad and toss gently to combine.

Step 9

Sprinkle the salad with crumbled feta cheese and garnish with fresh basil leaves.

Step 10

Serve immediately as a main dish or side dish.

Nutrition Facts

Serving size	1607.2 grams (1607.2g)

Amount per serving	% Daily Value*
Calories	1206

Total Fat 82.30g	106%
Saturated Fat 19.20g	96%
Polyunsaturated Fat 5.60g
Cholesterol 53mg	18%
Sodium 7862mg	342%
Total Carbohydrate 104.50g	38%
Dietary Fiber 21.90g	78%
Total Sugars 68.40g
Protein 25.70g	51%

Vitamin D 0IU	0%
Calcium 489mg	38%
Iron 6mg	33%
Potassium 3329mg	71%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.7%

Protein: 8.1%

Carbs: 33.1%