Roasted Vegetable Salad

This Roasted Vegetable Salad combines the vibrant flavors of Greek cuisine with seasonal vegetables, creating a nutritious and satisfying breakfast option. Each bite is a delightful mix of textures and tastes, perfect for a healthy start to your day.

Ingredients

• Zucchini - 150 grams
• Red bell pepper - 100 grams
• Yellow bell pepper - 100 grams
• Red onion - 100 grams
• Cherry tomatoes - 150 grams
• Olive oil - 2 tablespoons
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Feta cheese - 50 grams
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. Preheat your oven to 200°C (400°F).
2. Wash and chop the zucchini, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes into bite-sized pieces.
3. In a large bowl, combine the chopped vegetables with olive oil, dried oregano, salt, and black pepper. Toss until well coated.
4. Spread the vegetable mixture evenly on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
6. Remove the roasted vegetables from the oven and let them cool for a few minutes.
7. In a serving bowl, combine the roasted vegetables, crumbled feta cheese, fresh parsley, and lemon juice. Toss gently to combine.
8. Serve warm or at room temperature.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 500 mg
• Cholesterol: 25 mg
• Total Fat: 24 g
• Saturated Fat: 8 g
• Unsaturated Fat: 16 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Contains healthy fats from olive oil and feta cheese.

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