Description

Salad recipes featuring roasted veggies are a delightful fusion of flavors, colors, and textures, making them the perfect addition to any meal. This vibrant salad combines sweet bell peppers, tender zucchini, and caramelized red onions, all roasted to perfection. The roasting process enhances their natural sweetness and creates a satisfying crunch that pairs beautifully with fresh mixed greens. Whether you’re hosting a summer picnic or enjoying a cozy winter dinner, this salad is versatile enough to be served as a main dish or a side. With easy preparation steps and minimal ingredients, you can whip up this nutritious dish in no time, leaving your guests impressed and your taste buds satisfied.

Ingredients

Scale

2 bell peppers (red, yellow, or orange)
1 medium zucchini
1 medium red onion
2 tablespoons extra virgin olive oil
Salt and pepper to taste
4 cups mixed greens (arugula, spinach, or romaine)

Instructions

Preheat the oven to 425°F (220°C).
Wash and chop the bell peppers, zucchini, and red onion into uniform pieces.
Place the chopped vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
Roast in the oven for 20-25 minutes until golden brown and tender.
In a large bowl, layer mixed greens at the bottom. Once the veggies have cooled slightly, add them on top.
Drizzle with your favorite dressing (balsamic vinaigrette works well) and toss gently before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Salad
Method: Roasting
Cuisine: Vegetarian

Nutrition

Serving Size: 1 large bowl (200g)
Calories: 180
Sugar: 6g
Sodium: 120mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 7g
Protein: 4g
Cholesterol: 0mg

Keywords: - For added texture and flavor, consider topping your salad with feta cheese or toasted nuts. - Use seasonal vegetables for the best flavor profile. - To save time during busy days, roast veggies in advance and store them in an airtight container for up to five days.