Salad > Vegetable Salads > Roasted Vegetable Salads

Fingo's Roasted Vegetable Salad Recipe

Ingredients with Measurements:
- 1 large sweet potato, peeled and cubed
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups mixed greens
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil

Special equipment needed:
- Baking sheet
- Mixing bowl

Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a mixing bowl, toss the sweet potato, red bell pepper, yellow bell pepper, zucchini, and red onion with olive oil, salt, and pepper.
3. Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
4. In a large mixing bowl, combine the roasted vegetables with mixed greens, feta cheese, parsley, and basil.
5. Toss the salad gently to combine all ingredients.
6. Serve immediately.


Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
400°F
Serving size:
4 servings

Nutritional information:
Calories: 210
Fat: 13g
Carbohydrates: 20g
Protein: 6g
Fiber: 4g
Sugar: 8g
Sodium: 350mg

Substitutions for ingredients:
- You can substitute the sweet potato with butternut squash or pumpkin.
- You can use any color of bell pepper you prefer.
- You can substitute the feta cheese with goat cheese or blue cheese.

Variations:
- You can add grilled chicken or shrimp to make it a more substantial meal.
- You can add roasted cherry tomatoes or sliced avocado for extra flavor and nutrition.
- You can use different herbs, such as thyme or oregano, instead of parsley and basil.

Tips and tricks:
- Make sure to cut the vegetables into similar sizes to ensure even roasting.
- You can roast the vegetables ahead of time and store them in the fridge until ready to use.
- You can add a drizzle of balsamic glaze or honey mustard dressing for extra flavor.

Storage instructions:
Store any leftover salad in an airtight container in the fridge for up to 2 days.

Reheating instructions:
This salad is best served cold, but you can reheat the roasted vegetables in the microwave or oven if desired.

Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with extra herbs or crumbled cheese.

Garnishes:
Extra herbs, crumbled cheese, or a drizzle of dressing.

Pairings:
This salad pairs well with grilled chicken or fish.

Suggested side dishes:
You can serve this salad with a side of crusty bread or roasted potatoes.

Troubleshooting advice:
If the vegetables are not roasting evenly, try stirring them halfway through the cooking time.

Food safety advice:
Make sure to wash all vegetables thoroughly before using them. Store any leftovers in the fridge within 2 hours of cooking.

Food history:
Roasted vegetable salads have become increasingly popular in recent years as people look for healthier and more flavorful ways to eat their vegetables.

Flavor profiles:
This salad is a combination of sweet and savory flavors, with the roasted vegetables adding a smoky depth of flavor.

Serving suggestions:
This salad makes a great lunch or light dinner. You can also serve it as a side dish at a barbecue or potluck.

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Taste: Savory, Tangy, Herbaceous, Nutty, Earthy, Sweet