Roasted Vegetable Salad

This Roasted Vegetable Salad is a vibrant blend of seasonal vegetables infused with Moroccan spices, creating a hearty and satisfying dish. Served warm or at room temperature, it's a perfect accompaniment to any meal or a standalone delight.

Ingredients

• Carrot - 1 medium, sliced
• Zucchini - 1 medium, diced
• Red bell pepper - 1, chopped
• Red onion - 1 small, quartered
• Cherry tomatoes - 200 grams, halved
• Olive oil - 2 tablespoons
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Paprika - 1 teaspoon
• Cinnamon - 1/4 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine the sliced carrots, diced zucchini, chopped red bell pepper, quartered red onion, and halved cherry tomatoes.
3. Drizzle the olive oil over the vegetables and sprinkle with ground cumin, ground coriander, paprika, cinnamon, salt, and black pepper. Toss until the vegetables are well coated.
4. Spread the seasoned vegetables evenly on a baking tray 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 the cooking time.
6. Once roasted, remove the vegetables from the oven and let them cool slightly.
7. Drizzle the lemon juice over the warm vegetables and sprinkle with fresh chopped parsley before serving.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and antioxidants from a variety of colorful vegetables.
• High in fiber, which supports digestive health and keeps you feeling full.

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