Roasted Vegetable Salad Recipe

Preheat your oven: Set your oven to 425°F (220°C) so it’s nice and hot for roasting those veggies to perfection.

Prep the veggies: Slice the red and yellow bell peppers, chop the zucchini and yellow squash, and cut the red onion into wedges. Toss in the baby carrots for some extra crunch.

Season the veggies: In a large bowl, drizzle 2 tablespoons of olive oil over your chopped veggies. Sprinkle with garlic powder, smoked paprika, salt, and pepper, then toss everything together until well coated.

Roast the veggies: Spread the seasoned veggies evenly on a baking sheet and pop them in the preheated oven for about 25-30 minutes, stirring halfway through, until they’re tender and slightly caramelized.

Make the dressing: While the veggies are roasting, whisk together 1/4 cup of olive oil, balsamic vinegar, Dijon mustard, honey, and a pinch of salt and pepper in a small bowl until it’s all blended and delicious.

Combine everything: Once the veggies are out of the oven and slightly cooled, toss them in a large bowl with the dressing and add the chopped fresh parsley for a pop of color and flavor.

Serve it up: Dish out your vibrant roasted vegetable salad and enjoy it as a side or a light meal. Feel free to top it with your favorite protein or some crunchy nuts for an extra kick!