Balsamic Roasted Vegetable Salad

This Balsamic Roasted Vegetable Salad is a delicious and healthy way to enjoy a variety of vegetables. Roasted in a balsamic glaze, this salad is sure to be a hit at any gathering. With just 10 minutes of preparation and 30 minutes of cooking time, this salad is a quick and easy way to enjoy a nutritious meal.

Cooking Equipment:

Large bowl Baking sheet Measuring cups Measuring spoons Spatula

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Balsamic, Roasted, Vegetable, Salad

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 cups of diced eggplant

2 cups of diced zucchini

2 cups of diced bell peppers

2 tablespoons of olive oil

2 tablespoons of balsamic vinegar

1 teaspoon of garlic powder

1 teaspoon of dried oregano

Salt and pepper to taste

Cooking Instructions:

Preheat oven to 375°F.

In a large bowl, combine the diced eggplant, zucchini, and bell peppers.

Drizzle the olive oil and balsamic vinegar over the vegetables and mix until evenly coated.

Sprinkle the garlic powder, oregano, salt, and pepper over the vegetables and mix until evenly distributed.

Spread the vegetables onto a baking sheet and roast in the preheated oven for 30 minutes, stirring occasionally.

Remove from oven and let cool.

Serve the roasted vegetables over a bed of lettuce or in a bowl.

Nutrition:

Calories: 200, Fat: 8g, Carbohydrates: 25g, Protein: 5g

Rating:

Did You Know?

Hummus, a dip made from chickpeas, tahini, and garlic, is a staple of Middle Eastern cuisine and is often served with pita bread.