Roasted Vegetable Salad

This roasted vegetable salad is an easy and delicious way to enjoy a variety of vegetables in one meal! It’s full of flavor and only takes 10 minutes to prepare before roasting in the oven for 25-30 minutes. Enjoy!

Cooking Equipment:

Baking sheet, measuring cups/spoons, knife/cutting board

Preparation Time:

10

Cooking Time:

Total Time:

40

Cuisine:

Mediterranean

Keywords:

Keywords:

Roasted Vegetable Salad, Vegetables, Healthy, Easy

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

1

Ingredients:

2 cups of diced eggplant
1 cup of diced zucchini
1 cup of diced bell peppers
2 tablespoons of olive oil
1 teaspoon of garlic powder
1 teaspoon of dried oregano leaves
Salt and pepper to taste

Cooking Instructions:

Preheat the oven to 400°F (200°C).
Place the diced eggplant, zucchini and bell peppers on a baking sheet. Drizzle with olive oil and season with garlic powder, oregano leaves, salt and pepper.
Roast in the oven for 25-30 minutes or until vegetables are tender and lightly browned.
Remove from oven and let cool for 5 minutes before serving.

Nutrition:

Calories – 250 kcal, Fat – 8 g, Carbohydrates – 40 g, Protein – 8 g

This roasted vegetable salad is an easy and delicious way to enjoy a variety of vegetables in one meal! It’s full of flavor and only takes 10 minutes to prepare before roasting in the oven for 25-30 minutes. Enjoy!

Rating:

5

Did You Know?

Olives are a staple of Mediterranean cuisine, and they are used in a variety of dishes, including salads, pasta sauces, and pizza.