Get ready to elevate your salad experience with the Omni Roasted Vegetable Salad - a mouthwatering dish that turns ordinary vegetables into a culinary masterpiece! Imagine tender, caramelized bell peppers, zucchini, and red onions nestled on a bed of crisp mixed greens, drizzled with a tangy balsamic vinegar that will make your taste buds dance. This isn't just a salad; it's a flavor explosion that will have everyone at your table begging for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Bell peppers, chopped
- Zucchini, sliced
- Red onion, sliced
- Olive oil
- Salt
- Pepper
- Mixed greens
- Balsamic vinegar
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 vegetables: Chop bell peppers into 1-inch pieces, slice zucchini into half-moon shapes about 1/2-inch thick, and slice red onion into thin rings.
- In a large mixing bowl, combine chopped vegetables. Drizzle with olive oil, then sprinkle generously with salt and freshly ground black pepper. Toss the vegetables to ensure even coating.
- 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 in the preheated oven for 25-30 minutes, stirring once halfway through cooking time. Vegetables should be tender and have slightly charred edges.
- While vegetables are roasting, prepare the mixed greens by washing and drying thoroughly. Arrange the greens on a serving platter.
- Once vegetables are roasted, remove from oven and let cool for 5 minutes.
- Transfer the warm roasted vegetables over the mixed greens.
- Drizzle balsamic vinegar over the salad just before serving. Toss gently to combine and ensure even distribution of flavors.
- Serve immediately while vegetables are still warm, enjoying the contrast of warm roasted vegetables and fresh crisp greens.
Tips
- Cut vegetables uniformly to ensure even roasting and beautiful presentation
- Don't overcrowd the baking sheet - give your vegetables space to caramelize
- Use high-quality extra virgin olive oil for the best flavor
- Fresh, freshly ground black pepper makes a significant difference
- Let vegetables cool slightly before placing on greens to prevent wilting
- For extra flavor, consider adding herbs like fresh basil or thyme
- Experiment with different balsamic vinegars for unique taste profiles
- Serve immediately while vegetables are still warm for the best texture and taste
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
