Ingredients
Scale
- 2 cups Mixed colorful vegetables (bell peppers, zucchini, cherry tomatoes, red onion)
- 2 tablespoons Olive oil (can substitute with avocado oil)
- Salt to taste
- Pepper to taste
- 1 teaspoon Dried oregano or Italian seasoning
- Mixed greens for serving
- Optional: Vinaigrette dressing (a balsamic vinaigrette pairs wonderfully)
Instructions
- Preheat your oven to 400°F (200°C).
- Chop the vegetables into bite-sized pieces and place them on a baking sheet.
- Add olive oil, then sprinkle with salt, pepper, and dried oregano.
- Toss the vegetables to coat evenly, then spread them out in a single layer.
- Roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized.
- Cool slightly after removing from the oven.
- Serve on a bed of mixed greens and drizzle with vinaigrette if desired.
Notes
For best results, cut vegetables into uniform sizes and avoid overcrowding the baking sheet.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: salad, roasted vegetables, healthy recipes, easy recipes, vegetarian salad