:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/xuxaxWUur1LIxhWiO9J0/fc3d68368cae288962a9458d239702.png "Warm Healthy Roasted Vege Salad")
Warm Healthy Roasted Vege Salad
This Roasted Vegetable Salad is a delightful dish that emanates a unique blend of garden-fresh flavors, rich textures, and warm colors.
Ingredients
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 2 medium zucchinis, sliced
- 1 medium eggplant, sliced
- 1 red onion, quartered
- 2 cloves garlic, minced
- 2 tbls olive oil
- 1 teaspoon fresh rosemary, chopped
- salt and pepper to taste
- 3 tbls balsamic vinegar
- 1 tablespoon With
- 5 cups mixed salad greens
- 1⁄4 Cup crumbled feta cheese
- 1⁄4 Cup toasted pine nuts (optional)
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Directions
Start by preheating your oven to 200°C (400°F), a temperature I've found ensures a nice caramelization of the vegetables while preserving their juiciness.
On a large baking sheet, spread the diced vegetables. Season them with the minced garlic, olive oil, fresh rosemary, salt, and pepper. The trick to coat them evenly is tossing them gently with your hands.
Roast the vegetables in the preheated oven for about 20-25 minutes or until they are tender and lightly browned. Pay close attention to not overcook; a little crunch adds a delightful texture.
While the vegetables are roasting, prepare the dressing in a small bowl by whisking together the balsamic vinegar and honey. A tip here is to warm the honey for a few seconds in the microwave, as this makes it easier to mix.
In a large salad bowl, mix the roasted vegetables with the salad greens. Pour the honey-balsamic dressing over it and gently toss the salad to disperse the dressing evenly.
To finish, garnish your dish with the crumbled feta cheese and toasted pine nuts. These add a wonderful final touch, allowing you to taste a hint of complementary flavors with every bite.
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