Lemon Herb Roasted Vegetable Salad

This Lemon Herb Roasted Vegetable Salad is a delicious and nutritious side dish that is sure to be a hit with your family and friends. It’s packed with flavor and nutrition, and is easy to make with just a few simple ingredients.

Cooking Equipment:

Large bowl Baking sheet Oven

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Lemon Herb Roasted Vegetable Salad, Vegetable Salad, Roasted Vegetables, Lemon Herb

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1/2 cup of diced red onion

1/2 cup of diced red bell pepper

1/2 cup of diced yellow bell pepper

1/2 cup of diced zucchini

1/2 cup of diced eggplant

2 tablespoons of olive oil

2 tablespoons of lemon juice

1 teaspoon of dried oregano

1 teaspoon of dried basil

1/2 teaspoon of garlic powder

Salt and pepper to taste

Cooking Instructions:

Preheat oven to 375°F.

In a large bowl, combine the diced red onion, red bell pepper, yellow bell pepper, zucchini, and eggplant.

Drizzle the olive oil and lemon juice over the vegetables and mix until evenly coated.

Add the oregano, basil, garlic powder, salt, and pepper and mix until evenly combined.

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

Remove from the oven and let cool.

Serve the roasted vegetables over a bed of lettuce or spinach.

Nutrition:

Calories: 200, Fat: 10g, Protein: 5g, Carbohydrates: 25g

Rating:

Did You Know?

Aioli, a garlicky mayonnaise-like sauce, is a staple of Mediterranean cuisine and is often served with seafood or vegetables.