Description
This Summer Roasted Vegetable Salad is a vibrant and flavorful dish that celebrates the bounty of the season. Roasting brings out the natural sweetness of zucchini, squash, bell peppers, onion, and cherry tomatoes, creating a colorful medley that pairs perfectly with mixed greens or arugula. Topped with feta or goat cheese and a drizzle of balsamic glaze, this salad is a versatile and nutritious addition to any meal.
Ingredients
Scale
Vegetables:
- 1 zucchini, sliced into half-moons
- 1 yellow squash, sliced into half-moons
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 1 cup cherry tomatoes
Seasonings:
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp dried Italian herbs
Additional:
- 4 cups mixed greens or arugula
- 1/4 cup crumbled feta or goat cheese (optional)
- 2 tbsp balsamic glaze or vinaigrette, for drizzling
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare vegetables: Toss zucchini, squash, bell peppers, onion, and cherry tomatoes with olive oil, salt, pepper, garlic powder, and Italian herbs. Roast for 20–25 minutes.
- Assemble salad: Arrange mixed greens or arugula on a platter, top with roasted vegetables, cheese, and drizzle with balsamic glaze.
Notes
- Serve warm, at room temperature, or chilled.
- Add grilled chicken or chickpeas for extra protein.
- This salad keeps well for meal prep and can be stored in the fridge for up to 3 days (store dressing separately).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salad
- Calories: 180
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
