Roasted Vegetable Salad

Ingredients

• •1 medium zucchini, cubed
• •1 medium red bell pepper, chopped
• •1 cup cherry tomatoes, halved
• •1 medium red onion, wedged
• •2 tablespoons olive oil
• •1 teaspoon dried oregano
• •to taste Salt and pepper
• •4 cups mixed salad greens
• •3 tablespoons balsamic vinegar
• •1/4 cup crumbled feta cheese

Directions

1. 1Preheat oven to 425°F (220°C).
2. 2Toss zucchini, bell pepper, tomatoes, and red onion with 2 tablespoons olive oil, oregano, salt, and pepper.
3. 3Spread vegetables on a baking sheet and roast for 20-25 minutes until caramelized and tender.
4. 4Arrange mixed greens on a serving platter.
5. 5Top greens with warm roasted vegetables and drizzle with balsamic vinegar.
6. 6Sprinkle feta cheese over the salad and serve immediately.

💡 Cool roasted vegetables before tossing salad greens; residual heat wilts leaves and causes acidic dressing to penetrate too aggressively.

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