Roasted Vegetable Salad

This Roasted Vegetable Salad is a vibrant mix of seasonal vegetables, perfectly roasted to enhance their natural sweetness, and served over a bed of fresh greens. It's a refreshing and satisfying low-carb lunch that's both nutritious and delicious.

Ingredients

• Zucchini - 1 medium, diced
• Bell Pepper - 1 medium, diced (any color)
• Red Onion - 1 small, sliced
• Cherry Tomatoes - 150 grams, halved
• Olive Oil - 2 tablespoons
• Garlic Powder - 1 teaspoon
• Dried Oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black Pepper - 1/4 teaspoon
• Mixed Greens - 100 grams
• Feta Cheese - 50 grams, crumbled (optional)
• Balsamic Vinegar - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine the diced zucchini, bell pepper, sliced red onion, and halved cherry tomatoes.
3. Drizzle the vegetables with olive oil and sprinkle with garlic powder, dried oregano, salt, and black pepper. Toss until evenly coated.
4. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
6. Meanwhile, prepare the mixed greens in a large serving bowl.
7. Once the vegetables are roasted, let them cool for a few minutes before adding them to the mixed greens.
8. Top the salad with crumbled feta cheese, if using, and drizzle with balsamic vinegar before serving.

Nutrition

• Calories: 210
• Protein: 6 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 15 mg
• Total Fat: 16 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins and minerals from various vegetables.
• Low in carbohydrates, making it a great option for low-carb diets.

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