Balsamic Roasted Vegetable Salad Recipe

Name: Balsamic Roasted Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 new potatoes, halved; 2 large red onions, each cut into 8 wedges; 2 large yellow bell peppers, seeded and cubed; 4 cloves garlic, peeled; 1 eggplant, thickly sliced (optional); 1 teaspoon chopped fresh rosemary; 2 teaspoons chopped fresh thyme; 2 tablespoons olive oil; salt to taste; 1 pint cherry tomatoes, halved; 1/3 cup toasted pine nuts; 1 (10 ounce) bag baby spinach leaves; 2 tablespoons balsamic vinegar

Servings: persons

12 new potatoes, halved
2 large red onions, each cut into 8 wedges
2 large yellow bell peppers, seeded and cubed
4 cloves garlic, peeled
1 eggplant, thickly sliced (optional)
1 teaspoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 tablespoons olive oil
salt to taste
1 pint cherry tomatoes, halved
1/3 cup toasted pine nuts
1 (10 ounce) bag baby spinach leaves
2 tablespoons balsamic vinegar

1
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2
Place potatoes into a microwave safe dish, and place into the microwave. Cook on High until the potatoes are just tender, 3 to 4 minutes. Place the potatoes into a large bowl along with the onion, bell pepper, garlic, and eggplant. Sprinkle with rosemary, thyme, and olive oil. Toss to coat the vegetables with olive oil, then season with salt to taste. Spread vegetables onto prepared baking sheet.
3
Roast the vegetables in the preheated oven until they begin to brown at the edges, about 35 minutes. Stir in the cherry tomato halves, and continue cooking 15 minutes more.
4
Toss the roasted vegetables in a large bowl with the pine nuts, spinach, and balsamic vinegar.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 new potatoes, halved, 2 large red onions, each cut into 8 wedges, 2 large yellow bell peppers, seeded and cubed, 4 cloves garlic, peeled, and more.

Yes, Balsamic Roasted Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Balsamic Roasted Vegetable Salad

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