Looking for a vibrant and delicious way to enjoy your vegetables? Dive into the world of flavor with our Roasted Vegetable Herb Salad! This dish is not just a salad; it's a delightful medley of caramelized veggies, fresh herbs, and a tangy balsamic drizzle that will elevate your meal to new heights. Perfect as a side or a light main course, this recipe is quick to prepare and bursting with colors that make it as visually appealing as it is tasty. Get ready to impress your family and friends with this healthy yet indulgent dish that they won't be able to resist!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- Mixed vegetables (bell peppers, zucchini, carrots)
- Olive oil
- Fresh herbs (basil, parsley, thyme)
- 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: Dice bell peppers into 1-inch pieces, slice zucchini into half-moons, and cut carrots into uniform diagonal slices to ensure even roasting.
- In a large mixing bowl, toss the chopped vegetables with olive oil, ensuring each piece is evenly coated. Sprinkle with salt and freshly ground black pepper.
- Spread the vegetables in a single layer on the prepared baking sheet, making sure 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 to ensure even browning and prevent burning.
- While vegetables are roasting, wash and roughly chop fresh herbs (basil, parsley, and thyme) and prepare the mixed greens.
- Remove roasted vegetables from the oven and let cool for 5-10 minutes to prevent wilting the salad greens.
- In a large salad bowl, arrange mixed greens as the base, then gently place the roasted vegetables on top.
- Sprinkle the chopped fresh herbs over the salad for added flavor and aroma.
- Drizzle balsamic vinegar over the salad just before serving to add a tangy brightness to the dish.
- Serve immediately while vegetables are still warm, allowing the herbs and vinegar to meld with the roasted vegetables.
Tips
- Choose Seasonal Vegetables: For the best flavor, opt for seasonal vegetables. Bell peppers, zucchini, and carrots are great, but feel free to experiment with others like asparagus or sweet potatoes.
- Uniform Cuts: Ensure that your vegetable pieces are cut uniformly to promote even roasting. This helps achieve that perfect caramelization and tenderness.
- Don’t Overcrowd the Pan: Spread the vegetables in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting, preventing that delicious caramelized flavor.
- Herb Variations: While basil, parsley, and thyme work wonderfully, don’t hesitate to mix in your favorite herbs like rosemary or dill for a unique twist.
- Serve Warm: For the best experience, serve the salad while the roasted vegetables are still warm. The heat will help release the flavors of the herbs and the balsamic vinegar.
- Make Ahead: You can roast the vegetables ahead of time and let them cool before adding them to the salad. Just toss them with the greens and herbs right before serving to keep everything fresh.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 12g
Protein: 3g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg
