Labor Day has just passed and fall is approaching...quick!, it's starting to be your last chance to gather up those fresh veggies to make a healthy meal or side dish. An easy and delicious dinner can be on the table in just 20-30 minutes by gathering up a bunch of your favorite vegetables and throwing them in the oven.
Check out this Roasted Vegetable Salad. Everyone will be asking for more!
Yum, right? And you'll be following the nutritional guidelines specified by choosemyplate.gov since they recommend that half of your plate be filled with fruits and veggies. I'll say cheers to that!
Roasted Vegetable Salad
Recipe by: The Cheerful Cook
Total time: 30 minutes
Ingredients
Preheat oven to 425
Collect your favorite veggies and chop or dice appropriately
Arrange on baking sheet
*roasting vegetables of similar size and thickness is allowed on the same baking sheet to quicken cooking time (i.e. peppers and onions)
Toss with 1-2 tbsp. of olive oil
Spring kosher salt and fresh ground pepper
Directions
Bake for 15-20 minutes until tender and roasted
*baking time could take up to 30 minutes depending on thickness of vegetables
Side tip: Serve with balsamic glaze as a dipping sauce.
No comments:
Post a Comment