Gluten-Free Roasted Vegetable Salad For Spring
A vibrant and healthy salad featuring roasted vegetables, perfect for spring.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups of mixed bell peppers, chopped
- 1 cup of zucchini, sliced
- 1 cup of cherry tomatoes, halved
- 1 cup of red onion, sliced
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 1 tablespoon of balsamic vinegar
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the chopped bell peppers, zucchini, cherry tomatoes, and red onion.
- Drizzle with olive oil, and season with salt and pepper. Toss to coat the vegetables evenly.
- Spread the vegetables on a baking sheet in a single layer.
- Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and caramelized.
- Remove from the oven and let cool slightly.
- Drizzle with balsamic vinegar and toss gently.
- Serve warm or at room temperature, garnished with fresh basil leaves.
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Notes
- Feel free to add other seasonal vegetables like asparagus or carrots.
- This salad can be made ahead of time and stored in the refrigerator.
- Pair with a protein for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg