Roasted Vegetable Salad Recipe

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C).

Step 2: Prepare Vegetables

Chop a variety of vegetables such as bell peppers, zucchini, carrots, and cherry tomatoes into bite-sized pieces. Spread them evenly on a baking sheet.

Step 3: Season Vegetables

Drizzle the vegetables with olive oil and sprinkle with salt, pepper, and your favorite herbs (such as rosemary or thyme). Toss to coat evenly.

Step 4: Roast Vegetables

Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and lightly browned, stirring halfway through.

Step 5: Prepare Salad Base

While the vegetables are roasting, prepare the salad base. In a large salad bowl, combine mixed greens such as arugula, spinach, and romaine.

Step 6: Make Vinaigrette

In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the vinaigrette.

Step 7: Assemble the Salad

Once the vegetables are roasted, let them cool slightly. Add them to the salad bowl with the mixed greens. Drizzle the vinaigrette over the top and toss gently to combine.

Step 8: Serve and Enjoy

Serve the salad immediately, garnished with a sprinkle of feta cheese or nuts if desired.