Go Back
–+ servings
roasted-vegetable-salad-recipe

Roasted Vegetable Salad

A delicious and healthy vegan roasted vegetable salad.
Print Recipe Pin This
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Salad
Cuisine: Vegan
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 2 cups chopped bell peppers
  • 1 cup chopped zucchini
  • 1 cup chopped red onion
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoon balsamic vinegar
  • 1 cup cherry tomatoes, halved
  • 1 cup baby spinach

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, toss the bell peppers, zucchini, and red onion with olive oil, salt, and black pepper.
  3. Spread the vegetables out on a baking sheet in a single layer.
  4. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly charred.
  5. Remove the vegetables from the oven and let them cool slightly.
  6. In a large salad bowl, combine the roasted vegetables, cherry tomatoes, and baby spinach.
  7. Drizzle with balsamic vinegar and toss to combine.
  8. Serve immediately or refrigerate for later.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 500mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1000IU | Vitamin C: 60mg | Calcium: 50mg | Iron: 2mg

Keywords

Easy, Healthy
Tried this recipe?Let us know how it was!