Creado con IA
Roasted Vegetable Salad
40 min 103 kcal por ración Media
Ingredientes
4 Raciones
- zucchini1 whole
- red bell pepper1 whole
- yellow bell pepper1 whole
- red onion1 whole
- cherry tomatoes1 cup
- olive oil2 tablespoons
- balsamic vinegar1 tablespoon
- thyme1 teaspoon
- saltto taste none
- pepperto taste none
Preparación
- 1
Preheat your oven to 400°F (200°C).
- 2
Chop the zucchini, red bell pepper, yellow bell pepper, and red onion into bite-sized pieces.
- 3
Place the chopped vegetables and cherry tomatoes in a large mixing bowl.
- 4
Add the olive oil, balsamic vinegar, thyme, salt, and pepper to the bowl.
- 5
Toss the vegetables until they are evenly coated with the oil and seasonings.
- 6
Spread the vegetables in a single layer on a baking sheet.
- 7
Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
- 8
Remove from the oven and let cool slightly before serving.
- 9
Serve the roasted vegetable salad warm or at room temperature.
