Description
A fresh salad featuring roasted vegetables, perfect for a healthy meal.
Ingredients
Scale
- 2 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 bell pepper, chopped
- 1 zucchini, sliced
- 1 eggplant, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
- 1/4 cup feta cheese, crumbled (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the chopped vegetables with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet.
- Roast in the oven for 25-30 minutes until tender.
- In a large bowl, combine mixed greens and roasted vegetables.
- Drizzle with balsamic vinegar and toss gently.
- Top with feta cheese if using.
- Serve immediately and enjoy.
Notes
- You can customize the vegetables based on your preference.
- Make sure to cut vegetables into similar sizes for even cooking.
- Allow vegetables to cool slightly before adding to greens.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
Keywords: salads with roasted vegetables