Roasted Vegetable Salad Recipe

Step 1: Prepare the Vegetables

Preheat your oven to 425°F (220°C). Wash and chop a variety of vegetables, such as bell peppers, zucchini, red onion, cherry tomatoes, and carrots into bite-sized pieces.

Step 2: Season the Vegetables

In a large bowl, toss the chopped vegetables with olive oil, salt, pepper, and your choice of dried herbs (such as rosemary, thyme, or oregano). Make sure everything is well-coated.

Step 3: Roast the Vegetables

Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.

Step 4: Prepare the Salad Base

While the vegetables are roasting, prepare the salad base by washing and drying a mix of leafy greens like arugula, spinach, and kale. Arrange the greens on a large serving platter or in a bowl.

Step 5: Assemble the Salad

Once the vegetables are done roasting, let them cool slightly. Arrange the warm roasted vegetables on top of the salad greens. Add some crumbled feta cheese or goat cheese for extra flavor.

Step 6: Dress the Salad

Drizzle the salad with a simple vinaigrette made of olive oil, balsamic vinegar, Dijon mustard, and a touch of honey. Toss gently to combine all the ingredients.