Description
A colorful and nutritious salad featuring a variety of roasted vegetables, topped with a tangy Dijon vinaigrette.
Ingredients
- 2 cups of mixed vegetables (bell peppers, zucchini, carrots)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup red onion, sliced
- 1/4 cup cherry tomatoes
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat the oven to 425°F (220°C).
- Chop the vegetables into bite-sized pieces and place them on a baking sheet.
- Drizzle with olive oil, salt, and pepper, and toss to coat.
- Roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
- In a small bowl, whisk together the Dijon mustard, apple cider vinegar, and honey to make the vinaigrette.
- Once the vegetables are done, let them cool slightly before adding them to a large bowl.
- Pour the vinaigrette over the roasted vegetables and toss to combine.
- Garnish with fresh parsley before serving.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- This salad can be served warm or cold.
- For a vegan option, substitute honey with maple syrup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American