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Roasted Vegetable Salad

Healthycooking's picture
The roasted vegetable salad is a mixed vegetable salad. Baked in the oven with spices and olive oil to flavor, the roasted vegetable salad is tossed and served with the pan juices as dressing with a sprinkling of parsley.
Ingredients
  Garlic bulb 1
  Sweet green pepper 1 Medium, cored, seeded, and sliced lengthwise into strips about 1 inch wide
  Sweet red pepper 1 Medium, cored, seeded, and sliced lengthwise into strips about 1 inch wide
  Sweet yellow pepper 1 Medium, cored, seeded, and sliced lengthwise into strips about 1 inch wide
  Yellow onion 1 Large, sliced 1/2 inch thick
  Olive oil/Vegetable oil 3 Tablespoon
  Dried oregano 1 Teaspoon, crumbled
  Ground cumin 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Ripe tomato 1 Medium, cored and cut into 1 inch cubes
  Lime juice 1 Tablespoon
  Chopped parsley 2 Tablespoon
Directions

Preheat the oven to 400°F.
Separate the garlic into individual cloves and peel.
Place in an ungreased 13"x 9"x 2" baking pan along with the green pepper, red pepper, yellow pepper, onion, olive oil, oregano, cumin, and black pepper.
Stir to mix.
Place the uncovered pan in the oven and roast the vegetables for 15 minutes, stirring 2 or 3 times.
Stir in the tomato and roast, uncovered, 15 minutes more, again stirring 2 or 3 times.
Stir in the lime juice, transfer the vegetables to a serving dish, and sprinkle with the parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Interest: 
Healthy

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