Roasted Vegetable Salad
Servings: 6 servings
Calories: 15kcal
This roasted vegetable salad is perfect hot or cold! Loaded with caramelized veggies and a tangy vinaigrette, it’s quick, easy, and versatile.
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Ingredients
- 2 cups zucchini chopped
- ½ red onion large
- 5 pieces carrots small, chopped
- 7 pieces patty pan (mini squashes)
- 1 green bell pepper
- 1½ cup beets chopped
- 1 cup Brussels sprouts
Dressing
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 tablespoon dijon mustard grainy, if possible
- 2 cloves garlic
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon parsley optional, for garnish
- 1 teaspoon basil optional
Instructions
- Preheat the oven to 375°F.
- Chop the vegetables into uniform pieces. I kept the zucchini, onion, and mini squash slices slightly larger as they cooked faster than the rest of the vegetables.
- Spread out the chopped vegetables onto two large cookie sheets lined with parchment paper.
- Place the beets and green vegetables onto a separate pan so the beets won't dye the zucchini and squash red.
To make dressing
- Whisk the oil, vinegar, sweetener of choice, dijon mustard, minced garlic, thyme, salt, and pepper in a small bowl. Pour over the salad.
- Brush the dressing onto the vegetables with a pastry brush or drizzle over with a spoon. Mix the vegetables with the dressing and place them into the oven.
- Bake at 375°F for 25 minutes.
- If your vegetables aren't quite crisp, turn the oven to broil at 400°F. Place the vegetables under broil, keeping a close eye on them for 2 minutes, until browned.
- Serve hot and garnish with fresh parsley and basil. It is also delicious cold.
Notes
- Choose a variety of veggies: To create a flavorful and visually appealing roasted vegetable salad, select a variety of colorful vegetables. The combination of different textures and flavors will make your salad more interesting.
- Cut the vegetables into uniform sizes to ensure even cooking. This is important because vegetables with different cooking times should be roasted separately or placed on the baking sheet accordingly. Smaller pieces will cook faster, while larger ones may take longer.
- Don't skimp on seasonings. Toss your chopped vegetables with a generous amount of olive oil, salt, pepper, and your choice of seasonings or herbs. Common choices include garlic powder, paprika, thyme, or rosemary. You can also experiment with different seasoning blends to customize the flavor.
- Don't overcrowd the pan. To ensure proper roasting and avoid steaming your vegetables, spread them out in a single layer on the baking sheet. Overcrowding can lead to uneven cooking and soggy results. If you have a large quantity of veggies, use multiple baking sheets or roast them in batches.
- Consider adding a protein source like quinoa, tofu, or chickpeas to turn your roasted vegetable salad into a hearty and balanced meal. Drizzle your favorite dressing or vinaigrette over the roasted vegetables and protein for extra flavor.
Nutrition
Calories: 15kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.003g | Sodium: 196mg | Potassium: 63mg | Fiber: 1g | Sugar: 2g | Vitamin A: 81IU | Vitamin C: 17mg | Calcium: 10mg | Iron: 0.3mg
