Description
A vibrant and hearty roasted vegetable salad featuring a medley of seasonal vegetables, tossed with a tangy lemon vinaigrette. Perfect as a light meal or a side dish.
Ingredients
2 medium zucchinis, cut into 1/2-inch thick rounds
2 medium red bell peppers, seeded and cut into 1-inch pieces
1 medium red onion, cut into 1-inch chunks
1 medium eggplant, cut into 1-inch cubes
1 cup cherry tomatoes
3 tablespoons olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
4 cups mixed salad greens
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
Instructions
Preheat the oven to 425°F (220°C).
Place the zucchini, red bell peppers, red onion, and eggplant on a large baking sheet.
Drizzle 2 tablespoons of olive oil over the vegetables and sprinkle with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly.
Spread the vegetables in a single layer and roast in the preheated oven for 25 minutes.
Add the cherry tomatoes to the baking sheet and roast for an additional 10 minutes, until all vegetables are tender and lightly caramelized.
While the vegetables roast, prepare the dressing by whisking together the remaining 1 tablespoon olive oil, lemon juice, Dijon mustard, honey, remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl.
Remove the roasted vegetables from the oven and allow them to cool slightly.
In a large salad bowl, combine the mixed salad greens, roasted vegetables, chopped parsley, and chopped basil.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 35 minutes