Roasted Vegetable Salad

Roasted Vegetable Salad recipe pinit

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.

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins
Servings: 4 Calories: 720
Best Season: Suitable throughout the year

Ingredients

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the mixed vegetables, cherry tomatoes, and red onion into bite-sized pieces.
  3. In a large bowl, toss the vegetables with olive oil, balsamic vinegar, salt, and black pepper.
  4. Spread the vegetables evenly on a baking sheet.
  5. Roast in the preheated oven for 25 minutes, or until the vegetables are tender and slightly charred.
  6. Remove from the oven and let the vegetables rest for 5 minutes.
  7. Garnish with fresh basil leaves.
  8. 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.

Leave a Comment

Your email address will not be published. Required fields are marked *