Roasted Potato and Vegetable Salad

Potatoes are one of the most versatile and widely consumed vegetables in the world. They are a good source of vitamins, minerals, and fiber.

This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Roasted Potato and Vegetable Salad

Cooking Method: Roasting Cuisine: International, Vegetarian Courses: Lunch, Salad, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 10 min Total Time 55 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Potatoes
• 1 cup Bell peppers
• 1 cup Red onion
• 1 cup Cherry tomatoes
• 2 teaspoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 cup Mixed greens
• 2 teaspoon Balsamic vinegar

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the potatoes into bite-sized pieces and place them on a baking sheet. Drizzle with olive oil, salt, and black pepper. Toss to coat evenly.
3. Roast the potatoes in the preheated oven for 25-30 minutes, or until golden brown and crispy.
4. While the potatoes are roasting, chop the bell peppers, red onion, and cherry tomatoes.
5. In a large bowl, combine the roasted potatoes, chopped vegetables, and mixed greens.
6. Drizzle with balsamic vinegar and toss to combine.
7. Let the salad rest for 10 minutes to allow the flavors to meld together.
8. Serve the roasted potato and vegetable salad as a side dish or a light lunch.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 5g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.