Roasted Vegetable Salad
Roasting vegetables enhances their natural flavors and brings out their sweetness.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Roasted Vegetable Salad
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Cut the mixed vegetables, cherry tomatoes, and red onion into bite-sized pieces.
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In a large bowl, toss the vegetables with olive oil, balsamic vinegar, salt, and black pepper.
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Spread the vegetables evenly on a baking sheet.
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Roast in the preheated oven for 25 minutes, or until the vegetables are tender and slightly charred.
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Remove from the oven and let the vegetables rest for 5 minutes.
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Garnish with fresh basil leaves.
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Serve the roasted vegetable salad warm or at room temperature.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 5g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.