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Roasted Vegetable Salad recipe

Roasted Vegetable Salad

This Roasted Vegetable Salad is a delightful blend of flavors and textures that will brighten any meal. Perfect as a starter or main dish, it's packed with nutrients and vibrant colors. Your taste buds will thank you!

Cooking Method
Cuisine , ,
Courses ,
Difficulty Beginner
Time
Prep Time: 20 mins Cook Time: 40 mins Total Time: 1 hr
Cooking Temp 200  °C
Servings 6
Estimated Cost $  15
Best Season Suitable throughout the year
Dietary Gluten-Free, Vegan
Description

This Roasted Vegetable Salad is a delightful blend of flavors and textures that will brighten any meal. Perfect as a starter or main dish, it's packed with nutrients and vibrant colors. Your taste buds will thank you!

Ingredients for Roasted Vegetable Salad
    Vegetables
  • 3 units medium eggplants
  • 1 unit red bell pepper
  • 1 unit yellow bell pepper
  • 3 units zucchini
  • 4 units large carrots
  • 2 units large onions
    • Herbs and Spices
  • to taste fresh thyme
  • to taste fresh oregano
  • to taste fresh rosemary
  • to taste salt
  • to taste black pepper
    • Extras
  • 120 milliliters vinegar
  • 2 units chopped bird's eye chili peppers (remove seeds)
  • 240 milliliters extra virgin olive oil
  • to taste raisins
  • to taste olives
  • to taste walnuts (optional)
Instructions
    Preparation
  1. Prepare the Vegetables

    Cut the medium eggplants, red bell pepper, yellow bell pepper, zucchinis, large carrots, and large onions into thin julienne strips.

    2. Mix and Bake
  2. Combine Ingredients

    Mix well, then add fresh thyme, oregano, rosemary, raisins, olives, and walnuts (optional). Season with salt, black pepper, 120 milliliters of vinegar, and 2 chopped bird's eye chili peppers without seeds, along with 240 milliliters of extra virgin olive oil.

    3. Cooking
  3. Bake

    Cover with aluminum foil and bake in a preheated hot oven. After this time, remove the foil, mix well, adjust seasoning if necessary, and let it bake for another 20 minutes.

    4. Serving
  4. Serve

    Serve hot or cold as an appetizer with pita bread or French bread.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 2793kcal
% Daily Value *
Total Fat 225.7g348%
Saturated Fat 31.6g158%
Trans Fat 0.0g
Sodium 307.1mg13%
Potassium 7346.3mg210%
Total Carbohydrate 190.4g64%
Dietary Fiber 73.0g292%
Sugars 104.6g
Protein 32.5g65%
Vitamin A 2691.20 IU
Vitamin C 680.65 mg
Calcium 445.65 mg
Iron 10.19 mg
Vitamin D 0.00 IU
Vitamin E 41.12 IU
Vitamin K 261.22 mcg
Thiamin 1.36 mg
Riboflavin 1.57 mg
Niacin 19.51 mg
Vitamin B6 3.82 mg
Folate 720.43 mcg
Vitamin B12 0.00 mcg
Phosphorus 891.09 mg
Magnesium 441.05 mg
Zinc 6.37 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Feel free to customize the vegetables based on your preferences!

Keywords: salad, roasted vegetables, healthy, appetizer
Read it online: https://bitechase.com/recipe/roasted-vegetable-salad/

Enjoy this vibrant salad at your next gathering! It's not only delicious but also healthy and satisfying.