Roasted Vegetable Salad

A delicious and healthy salad made with roasted vegetables.

10m

Prep Time

20m

Cook Time

Servings

Ingredients

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 zucchini, sliced

1 yellow squash, sliced

1 red onion, sliced

2 garlic cloves, minced

1/4 cup olive oil

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

4 cups mixed greens

1/2 cup sliced almonds

1/4 cup balsamic vinegar

2 tablespoons honey

Instructions

Step 1

Preheat the oven to 425°F.

Step 2

In a large bowl, combine the chopped peppers, sliced zucchini, sliced squash, sliced onion, and minced garlic.

Step 3

Drizzle with olive oil and sprinkle with thyme, oregano, salt, and black pepper.

Step 4

Toss the vegetables until evenly coated with the oil and spices.

Step 5

Spread the vegetables out on a large baking sheet.

Step 6

Roast for 20 minutes, until the vegetables are tender and lightly browned.

Step 7

While the vegetables are roasting, make the dressing.

Step 8

In a small bowl, whisk together the balsamic vinegar and honey until well combined.

Step 9

To assemble the salad, divide the mixed greens among four bowls.

Step 10

Top with the roasted vegetables and sliced almonds.

Step 11

Drizzle the dressing over the top of each salad and serve immediately.