Name: Roasted Vegetable Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Ingredients: 1 medium red bell pepper, cut into 1-inch pieces; 1 medium yellow bell pepper, cut into 1-inch pieces; 1 medium zucchini, halved lengthwise and sliced into 1/2-inch pieces; 1 medium eggplant, cut into 1-inch cubes; 1 red onion, cut into 1-inch wedges; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 6 cups mixed salad greens; 1/2 cup crumbled feta cheese; 3 tablespoons balsamic vinegar; 1/4 cup toasted pine nuts

Instructions

Prepare the vegetables

Preheat the oven to 425°F (220°C). Wash and cut all vegetables as indicated in the ingredients list. Pat them dry with paper towels to ensure proper roasting.
Season and roast

In a large bowl, toss the peppers, zucchini, eggplant, and red onion with olive oil, minced garlic, oregano, salt, and pepper. Spread the vegetables in a single layer on two baking sheets. Roast for 25-30 minutes, turning once halfway through, until vegetables are tender and slightly caramelized at the edges.
Toast the pine nuts

While the vegetables are roasting, toast the pine nuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden brown. Remove from heat immediately to prevent burning.
Prepare the base

Arrange the mixed salad greens on a large serving platter or divide among individual plates.
Assemble the salad

Allow the roasted vegetables to cool for 5 minutes, then arrange them over the bed of greens. Sprinkle with crumbled feta cheese and toasted pine nuts.
Dress and serve

Drizzle the balsamic vinegar over the entire salad just before serving. For a more intense flavor, you can reduce the balsamic vinegar by simmering it in a small saucepan until slightly thickened before drizzling.

Roasted Vegetable Salad

Ingredients

Instructions

Nutritional Information