Roasted Vegetable Salad

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Chop the zucchini, red bell pepper, yellow bell pepper, and red onion into bite-sized pieces.

3. 3

   Place the chopped vegetables and cherry tomatoes in a large mixing bowl.

4. 4

   Add the olive oil, balsamic vinegar, thyme, salt, and pepper to the bowl.

5. 5

   Toss the vegetables until they are evenly coated with the oil and seasonings.

6. 6

   Spread the vegetables in a single layer on a baking sheet.

7. 7

   Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.

8. 8

   Remove from the oven and let cool slightly before serving.

9. 9

   Serve the roasted vegetable salad warm or at room temperature.