Roasted Vegetable Salad

Experience the perfect blend of flavors and colors with this roasted vegetable salad! Tender oven-grilled veggies, delicately seasoned with herbs and spices, make this recipe both simple and delicious. Perfect as a side dish or a light main course, it’s a go-to for any season. Prepare it ahead of time and store it in the fridge for a ready-to-enjoy treat. 🥗🍆🌿

Ingredients:

2 green bell peppers
2 red bell peppers
2 large eggplants
3 tomatoes
Salt
Rosemary
Olive oil

Dressing:

Olive oil
Fresh parsley
Garlic powder
Coriander powder
Oregano

Preparation method:

Start by slicing all the vegetables into rounds. Prepare three baking trays lined with parchment paper:

On the first tray, place the slices of red and green bell peppers.
On the second tray, arrange the slices of eggplants.
On the third tray, lay out the slices of tomatoes.

Sprinkle a pinch of salt, some rosemary, and a drizzle of olive oil over the vegetables on each tray. Gently toss to coat the vegetables evenly with the seasoning.

If you only have one baking tray, no problem—simply roast each type of vegetable one at a time.

Place the trays in a preheated oven and roast until the vegetables are tender and slightly charred.

Once all the vegetables are cooked, gently mix them in a large salad bowl. Prepare the dressing by combining olive oil, parsley (you can use parsley powder if fresh parsley is unavailable), garlic powder, coriander powder, and oregano. Drizzle the dressing over the warm vegetables, mix well, and serve your salad either warm or at room temperature.

This salad is also great for meal prep! You can store it in the refrigerator and take it out whenever needed. It stays delicious and makes a quick and easy meal ! 🥗✨

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