Vegetable Salad
Ingredients
Roasted Vegetables
-
⅓
head
Cauliflower (cut into florets)
-
½
medium
Zucchini (sliced or diced)
-
½
medium
Red bell pepper (sliced)
-
½
small
Eggplant (sliced)
-
8
small
Cherry tomatoes
-
2
tbsp
Olive oil
-
to taste
Sea salt
-
to taste
Black pepper
Dressing
-
¼
cup
Olive oil
-
2
tbsp
Balsamic vinegar
-
¼
tsp
Sea salt
-
⅛
tsp
Black pepper
Add-ins
-
1
tbsp
Fresh basil (chopped)
-
¼
cup
Feta cheese (crumbled)
Instructions
- Preheat the oven to 400°F (204°C).
- Arrange the vegetables in a single layer on a large baking sheet, drizzle with olive oil, and sprinkle with sea salt and black pepper.
- Roast the vegetables in the oven for 20 minutes.
- Flip the eggplant and cauliflower, then return to the oven and roast for an additional 10-20 minutes until soft and starting to brown.
- Transfer the roasted vegetables to a bowl, cover, and chill for about an hour.
- Meanwhile, whisk together the dressing ingredients until emulsified, adjusting salt and pepper to taste.
- Toss the chilled veggies with the dressing, then add fresh basil and crumbled feta before serving.
Nutrition Facts (estimated)
Servings
4
Calories
253
Total fat
22g
Total carbohydrates
10g
Total protein
3g
Sodium
0mg
Cholesterol
0mg
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