Are you tired of boring, bland salads that leave you unsatisfied? Get ready to revolutionize your dining experience with this mouthwatering Roasted Vegetable Salad with Cilantro Dressing! Bursting with vibrant colors, rich flavors, and nutritious ingredients, this recipe is about to become your new go-to dish that will impress both family and friends. Imagine perfectly caramelized vegetables drizzled with a zesty cilantro dressing that will make your taste buds dance with joy!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 2 cups mixed vegetables (bell peppers, zucchini, carrots)
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 1/4 cup fresh cilantro
- 2 tablespoons lemon juice
- 1 tablespoon honey
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and prepare the mixed vegetables: Cut bell peppers into 1-inch chunks, slice zucchini into half-moons about 1/2 inch thick, and slice carrots diagonally into similar-sized pieces to ensure even roasting.
- In a large mixing bowl, toss the chopped vegetables with olive oil, ensuring each piece is evenly coated. Sprinkle salt and freshly ground black pepper over the vegetables and mix thoroughly.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow proper roasting and caramelization.
- Roast the vegetables in the preheated oven for 25-30 minutes, stirring once halfway through cooking to ensure even browning and prevent burning.
- While vegetables are roasting, prepare the cilantro dressing: Finely chop fresh cilantro and combine with lemon juice and honey in a small bowl. Whisk until well incorporated.
- Once vegetables are tender and lightly caramelized with golden edges, remove from oven and let cool for 5 minutes.
- Transfer roasted vegetables to a serving platter and drizzle with the prepared cilantro dressing. Toss gently to coat evenly.
- Serve warm or at room temperature as a vibrant and nutritious salad. Can be garnished with additional fresh cilantro leaves if desired.
Tips
- Vegetable Cutting Technique: Cut all vegetables into similar-sized pieces to ensure even roasting and consistent texture.
- Don't Overcrowd the Baking Sheet: Leave space between vegetables to allow proper caramelization and prevent steaming.
- High Heat is Key: Roasting at 425°F helps achieve those delicious golden edges and brings out the natural sweetness of the vegetables.
- Fresh Ingredients Matter: Use fresh cilantro and freshly squeezed lemon juice for the most vibrant dressing flavor.
- Customize Your Vegetables: Feel free to swap or add different vegetables based on seasonal availability or personal preference.
- Make-Ahead Friendly: This salad can be prepared in advance and served warm or at room temperature, making it perfect for meal prep or entertaining.
- Enhance Nutrition: The combination of roasted vegetables provides a wide range of vitamins, minerals, and fiber.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 8g
Protein: 2g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
