Balsamic Roasted Vegetable Salad

Balsamic Roasted Vegetable Salad is a vibrant and flavorful dish that combines the sweetness of roasted vegetables with a tangy balsamic dressing. This refreshing salad is perfect for a light dinner and is both nutritious and satisfying.

Ingredients

• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, sliced
• Carrot - 1 medium, sliced
• Red onion - 1 small, sliced
• Cherry tomatoes - 1 cup, halved
• Olive oil - 2 tablespoons
• Balsamic vinegar - 2 tablespoons
• Garlic - 2 cloves, minced
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped, for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine the diced red bell pepper, sliced zucchini, sliced carrot, sliced red onion, and halved cherry tomatoes.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and black pepper.
4. Pour the balsamic dressing over the vegetables and toss well to coat evenly.
5. Spread the coated vegetables on a baking sheet in a single layer.
6. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.
7. Once roasted, remove the vegetables from the oven and let them cool slightly.
8. Transfer the roasted vegetables to a serving bowl, garnish with chopped fresh parsley, and serve warm or at room temperature.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 24 g
• Fiber: 7 g
• Sugar: 6 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from a variety of colorful vegetables.
• Contains antioxidants that may help reduce inflammation and promote overall health.

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