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.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and cut bell peppers into strips, zucchini into half-moons, and carrots into thin rounds. Slice the red onion into wedges.
- In a large bowl, toss the vegetables with olive oil, salt, and pepper until evenly coated.
- Spread the seasoned vegetables on a lined baking sheet in a single layer.
- Roast for 25-30 minutes until golden brown and tender.
- 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.