Roasted Vegetable Salad

Ingredients

• 2 cups Broccoli florets
• 2 cups Cauliflower florets
• 1 Red bell pepper (cut into 1-inch pieces)
• 1 Yellow bell pepper (cut into 1-inch pieces)
• 1 Red onion (cut into wedges)
• 1 Zucchini (cut into 1/2-inch thick rounds)
• 1 pint Cherry tomatoes (halved)
• 1/4 cup Olive oil
• 2 tablespoons Balsamic vinegar
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/4 cup Fresh parsley (chopped, for garnish)

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   In a large bowl, toss the broccoli, cauliflower, bell peppers, red onion, zucchini, and cherry tomatoes with olive oil, balsamic vinegar, oregano, basil, garlic powder, salt, and pepper.

3. 3

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

4. 4

   Roast for 25-30 minutes, or until the vegetables are tender and slightly browned, flipping halfway through.

5. 5

   Remove from oven and let cool slightly.

6. 6

   Transfer the roasted vegetables to a serving bowl.

7. 7

   Garnish with fresh parsley before serving.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.