Classic Roasted Vegetable Salad
Traditional dish · Mediterranean
A vibrant and hearty salad featuring a medley of perfectly roasted seasonal vegetables, tossed with a simple lemon-herb vinaigrette. This classic dish highlights the natural sweetness of the vegetables.
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Ingredients
- Bell peppers (assorted colors)2 large
- Zucchini2 medium
- Red onion1 large
- Cherry tomatoes1 pint
- Broccoli florets1 head
- Olive oil1/4 cup
- Lemon juice2 tablespoons
- Fresh parsley, chopped2 tablespoons
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 400°F (200°C).
- 2
Chop bell peppers, zucchini, and red onion into bite-sized pieces. Leave cherry tomatoes whole. Cut broccoli into florets.
- 3
Toss all chopped vegetables and cherry tomatoes with olive oil, salt, and pepper on a large baking sheet.
- 4
Roast for 25-30 minutes, or until vegetables are tender and slightly caramelized, flipping halfway through.
- 5
In a large bowl, whisk together lemon juice, chopped parsley, salt, and pepper.
- 6
Add the roasted vegetables to the bowl with the dressing and toss gently to combine.
- 7
Serve warm or at room temperature.
