Roasted Vegetable Salad Bowl

This Roasted Vegetable Salad Bowl is a colorful and nutritious side dish, featuring a delightful mix of seasonal vegetables roasted to perfection and served over a bed of fresh greens. Topped with a zesty lemon-tahini dressing, it's both satisfying and refreshing.

Ingredients

• Zucchini - 1 medium, diced
• Bell pepper (red or yellow) - 1, diced
• Carrot - 1 medium, sliced
• Red onion - 1 small, diced
• Cherry tomatoes - 200 grams, halved
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Mixed salad greens - 100 grams
• Tahini - 1 tablespoon
• Lemon juice - 1 tablespoon
• Garlic - 1 clove, minced
• Water - 1-2 tablespoons (for dressing)
• 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 zucchini, bell pepper, carrot, red onion, and halved cherry tomatoes.
3. Drizzle with olive oil, and season with salt and black pepper. Toss to coat the vegetables evenly.
4. Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
5. While the vegetables are roasting, prepare the dressing by whisking together tahini, lemon juice, minced garlic, and water until smooth. Adjust the water to reach desired consistency.
6. Once the vegetables are done, remove from the oven and let them cool slightly.
7. On two plates, arrange the mixed salad greens and top with the roasted vegetables.
8. Drizzle the tahini dressing over the salad bowls and garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, promoting digestive health.

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