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Roasted Vegetable Salad

This roasted vegetable salad is perfect for the Fall. Loaded with tons of flavor and a light vinaigrette, you can serve this salad hot or cold. It is perfect for leftover for back to school lunches!

What you Need

Prep veggies

01

Chop the vegetables into uniform pieces.

Prep for baking

02

Spread out the vegetables onto two separate baking sheets lined with parchment paper.

Make dressing

03

Mix ingredients for dressing.  Brush over the vegetables.

Bake

04

Mix the vegetables with the dressing and place them into the oven. Bake for 25 minutes.

Serve

05

Place the vegetables under broil, until brown. Serve hot and garnish with fresh herbs.

- Prep your vegetables ahead of time. - Add a few tablespoons of olive oil or melted butter before placing in the oven.

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