Easy and Flavorful Roasted Vegetable Salad Recipe

The smell of roasting vegetables is like a warm hug from your oven. Picture this: vibrant carrots turning golden brown, bell peppers caramelizing into sweet perfection, and zucchini softening just enough to make you swoon. This is not just any dish; it’s a Roasted Vegetable Salad that puts your average leafy greens to shame.

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Imagine gathering with friends or family around the table, everyone eagerly reaching for a heaping spoonful of this colorful creation. As the flavors meld together—earthy roasted notes meeting zesty lemon—your taste buds will dance like nobody’s watching. Whether it’s a sunny picnic day or a cozy dinner at home, this salad is your go-to sidekick.

I once brought this Roasted Vegetable Salad to a potluck, and let’s just say my friends devoured it faster than I could say “seconds!”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Bell Peppers: Choose red, yellow, or orange peppers for sweetness and color that brightens up your plate.
• Zucchini: Look for firm zucchini; they should feel heavy for their size and have smooth skin.
• Carrots: Fresh carrots with vibrant color are essential; they add both sweetness and crunch to the salad.
• Red Onion: Opt for red onions for their mild flavor; they caramelize beautifully during roasting.
• Olive Oil: Use high-quality extra virgin olive oil to enhance the flavors of the roasted vegetables.
• Lemon Juice: Freshly squeezed lemon juice brightens up the salad and adds a zesty kick.
• Fresh Herbs (Basil or Parsley): Fresh herbs bring freshness and an aromatic quality that elevates every bite.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Preheat your oven to 425°F (220°C). This hot environment helps caramelize the veggies perfectly while keeping them tender on the inside.

Prepare Your Veggies: Wash all vegetables thoroughly. Cut bell peppers into strips, zucchini into half-moons, and carrots into thin rounds. Slice red onion into wedges ensuring uniform sizes for even cooking.

Toss with Olive Oil: In a large mixing bowl, add all diced veggies along with olive oil. Season generously with salt and pepper; toss until everything is coated evenly.

Spread on Baking Sheet: Place the seasoned vegetables onto a lined baking sheet in a single layer. Avoid overcrowding so they roast instead of steam—trust me on this one!

Roast Until Golden Brown: Roast in the preheated oven for 25-30 minutes until veggies are tender and golden brown on edges. Keep an eye out; you want that beautiful caramelization!

Add Final Touches: Once out of the oven, drizzle fresh lemon juice over the veggies while they’re still warm. Toss in chopped herbs to brighten up those lovely flavors before serving.

Enjoy your delicious Roasted Vegetable Salad warm or allow it to cool entirely for a refreshing cold side!

Perfecting the Cooking Process

Start by roasting harder vegetables first, like carrots and potatoes, then add softer ones, such as zucchini and bell peppers, for even cooking.

Add Your Touch

Feel free to swap out veggies based on seasons or personal preferences. Adding nuts or cheese can elevate flavors and textures beautifully.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for best results to maintain crispiness.

Cooking this roasted vegetable salad reminds me of a dinner party where my friends couldn’t stop complimenting it, insisting I share my ‘secret recipe.’ Spoiler alert: there wasn’t one!

FAQ

What vegetables are best for a roasted vegetable salad?

Root vegetables like carrots and beets work wonderfully alongside bell peppers and zucchini.

Can I add protein to this salad?

Absolutely! Grilled chicken or chickpeas make excellent additions to enhance nutrition.

How do I prevent overcooking my vegetables?

Cut vegetables into uniform sizes and monitor them closely during roasting to avoid mushiness.

Print

Roasted Vegetable Salad

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• Author: homerecipeseasy
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Bright, flavorful, and easy to prepare, this Roasted Vegetable Salad features caramelized veggies and zesty lemon—perfect as a main dish or vibrant side.

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Ingredients

Scale 1x2x3x

• 2 bell peppers (red, yellow, or orange)
• 1 medium zucchini
• 2 large carrots
• 1 red onion
• 3 tablespoons olive oil
• Juice of 1 lemon
• Fresh basil or parsley

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Instructions

1. Preheat your oven to 425°F (220°C).
2. Wash and cut bell peppers into strips, zucchini into half-moons, and carrots into thin rounds. Slice the red onion into wedges.
3. In a large bowl, toss the vegetables with olive oil, salt, and pepper until evenly coated.
4. Spread the seasoned vegetables on a lined baking sheet in a single layer.
5. Roast for 25-30 minutes until golden brown and tender.
6. Drizzle with fresh lemon juice and sprinkle with chopped herbs before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Baking
• Cuisine: Vegetarian

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 120
• Sugar: 6g
• Sodium: 140mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg

Keywords: Feel free to customize by adding seasonal vegetables or proteins like grilled chicken or chickpeas for extra nutrition. For optimal flavor, allow roasted vegetables to cool slightly before adding lemon juice and herbs.