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Balsamic Roasted Vegetable Salad

roasted vegetable medley
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A vibrant medley of caramelized vegetables drizzled with tangy-sweet balsamic glaze.

Perfect as a nutritious side dish or light main course.

Customizable with seasonal produce and easily adaptable for meal prep.

Ingredients

Scale
  • 1 cup carrots, peeled and cut into 1-inch pieces
  • 1/2 cup bell peppers (red, yellow, or orange), cut into 1-inch squares
  • 1/2 cup zucchini, sliced into half-moons
  • 1/2 cup red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon extra virgin olive oil (for dressing)
  • 1 teaspoon honey (optional)
  • 1/4 cup fresh basil leaves, torn
  • 1 cup cherry tomatoes, halved (optional)
  • 1/3 cup crumbled feta or goat cheese (optional)
  • 1/4 cup pine nuts or walnuts, toasted (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut vegetables into similar-sized pieces, making harder vegetables slightly smaller than softer ones.
  3. Arrange vegetables on a large baking sheet and toss with 2 tablespoons olive oil, salt, and pepper. Ensure vegetables are in a single layer with space between pieces.
  4. Roast for 20-25 minutes, stirring halfway through, until vegetables are caramelized and tender when pierced with a fork.
  5. While vegetables roast, prepare the balsamic glaze by whisking together balsamic vinegar, 1 tablespoon olive oil, and honey (if using) in a small saucepan. Simmer gently for 3-4 minutes until slightly reduced.
  6. Transfer roasted vegetables to a serving bowl while still warm.
  7. Drizzle with the balsamic glaze and toss gently to coat.
  8. Scatter torn basil leaves over the dressed vegetables.
  9. If using optional ingredients, add cherry tomatoes, cheese, and toasted nuts now.
  10. Let rest for 5 minutes before serving warm or at room temperature.

Notes

For meal prep: Store the roasted vegetables separately from the dressing and combine just before serving.

Dense vegetables like carrots and root vegetables may need a 5-10 minute head start in the oven before adding quicker-cooking vegetables.

This salad can be served warm, at room temperature, or cold.

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: balsamic roasted vegetable salad, balsamic vinaigrette dressing, roasted vegetable medley, summer salad recipes, healthy side dish ideas

Find it online: https://www.joyliciousrecipes.com/balsamic-roasted-vegetable-salad-easy/