Ingredients:
2 cups of mixed vegetables of your choice (such as bell peppers, zucchini, eggplant, carrots, cherry tomatoes, red onions)
2 tablespoons of olive oil
1 teaspoon of dried herbs (such as thyme, rosemary, or Italian seasoning)
Salt and pepper to taste
4 cups of mixed salad greens
1/4 cup of crumbled feta cheese or goat cheese (optional)
2 tablespoons of balsamic vinegar or lemon juice
1 tablespoon of honey
2 tablespoons of extra virgin olive oil
Instructions:
Preheat your oven to 400°F (200°C). Cut the mixed vegetables into bite-sized pieces. In a large bowl, toss the mixed vegetables with olive oil, dried herbs, salt, and pepper until well coated.
Spread the vegetables in a single layer on a baking sheet.
Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and lightly caramelized.
Remove the roasted vegetables from the oven and let them cool slightly. In a separate small bowl, whisk together the balsamic vinegar or lemon juice, honey, and extra virgin olive oil to make the dressing.
In a large salad bowl, arrange the mixed salad greens. Top the salad greens with the roasted vegetables.
Drizzle the dressing over the salad. Toss gently to coat the salad with the dressing. Sprinkle crumbled feta cheese or goat cheese over the top (if desired). Taste and adjust the seasoning if needed.
Serve the Roasted Vegetable Salad as a delicious and nutritious main course or as a side dish. You can also add additional toppings to the salad, such as toasted nuts, dried cranberries, or avocado slices, for extra flavor and texture. Enjoy the vibrant and flavorful roasted vegetable salad!