Roasted Vegetable Salad (Easy)
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My roasted vegetable salad recipe is an easy way to enjoy your favorite veggies cold or warm, with a simple balsamic dressing, feta, & basil.
Ingredients
Instructions
Preheat the oven to 400 degrees F (204 degrees C).
Arrange the veggies in a single layer on a large baking sheet. Drizzle with olive oil, and sprinkle both sides with sea salt and black pepper.
Roast vegetables in the oven for 20 minutes.
Flip the eggplant and cauliflower, then return to the oven and roast for 10-20 more minutes, until soft and starting to brown.
Transfer the veggies to a bowl or container, cover, and chill for about an hour, until cold.
Meanwhile, make the dressing. Whisk together all the dressing ingredients until emulsified. Adjust sea salt and black pepper to taste.
Toss the veggies with the dressing. At this point you can return to the fridge to store, or serve.
To serve, add fresh basil and crumbled feta to the salad.
Nutrition
- Calories
- 253 kcal
- Carbohydrate Content
- 10 g
- Protein Content
- 3 g
- Fat Content
- 22 g
- Saturated Fat Content
- 4 g
- Cholesterol Content
- 8 mg
- Sodium Content
- 255 mg
- Fiber Content
- 3 g
- Sugar Content
- 6 g
- Serving Size
- 1 serving
