Roasted Vegetable Salad Recipe

Name: Roasted Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 each italian plum (roma) tomatoes; 2 each sweet bell peppers red, yellow or orange; 1 large sweet vidalia onions; 2 each yellow summer squash; 2 each zucchini; 4 small new potatoes; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; 3 cloves garlic minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup basil shredded fresh

Servings: persons

4 each italian plum (roma) tomatoes
2 each sweet bell peppers red, yellow or orange
1 large sweet vidalia onions
2 each yellow summer squash
2 each zucchini
4 small new potatoes
2 tablespoons olive oil
1 tablespoon balsamic vinegar
3 cloves garlic minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup basil shredded fresh

1
Preheat oven to 425F (220C).
2
Slice tomatoes in half and squeeze out all seeds and juice.
3
Place tomatoes in a mixing bowl, adding vegetables as they are cut.
4
Seed and cut peppers into long narrow triangles.
5
Slice onion thickly, then separate into rings.
6
Slice squash and zucchini into long 1/2-inch (1-cm) strips.
7
Cut potatoes in half or quarters so they are no more than 1 1/2 inches (3 1/2 cm) wide.
8
Whisk olive oil with vinegar and garlic.
9
Drizzle over top.
10
Sprinkle with salt and pepper.
11
Gently toss.
12
Spread vegetables in a single layer on an ungreased baking sheet.
13
Bake in centre of a preheated 425F (220C) oven, stirring twice, for about 25 minutes.
14
Spoon into a bowl.
15
Sprinkle with basil.
16
Gently toss.
17
Salad is best served warm the day it is made.

172

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 12 ingredients. The key ingredients include: 4 each italian plum (roma) tomatoes, 2 each sweet bell peppers red, yellow or orange, 1 large sweet vidalia onions, 2 each yellow summer squash, and more.

Yes, 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.

Roasted Vegetable Salad

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