Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Simple Summer Roasted Vegetable Salad
This roasted vegetable salad uses in season summer vegetables tossed with feta and basil for a refreshing healthy meal.
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Salads
Cuisine:
American
Keyword:
summer roasted vegetable salad
Servings:
2
servings
Author:
Gina Matsoukas
Ingredients
2
cups
baby spinach
1
small zucchini
chopped into 1 inch pieces
1
tomato
quartered
1
cup
grape tomatoes
halved
5
baby carrots
roughly chopped
1
beet
quartered
6
basil leaves
thinly sliced
1/4
cup
feta cheese
crumbled
2
tablespoons
extra virgin olive oil
plus more for dressing
1
tablespoons
balsamic vinegar
juice of 1/2 a lemon
salt & pepper
Instructions
Preheat oven to 400 degrees and grease a baking sheet.
Toss vegetables with 2 tablespoons of olive oil and vinegar.
Season generously with salt & pepper.
Roast for 25 minutes, tossing occasionally.
Remove from oven and place on top of spinach in a salad bowl.
Top with feta and basil.
Drizzle more olive oil and lemon juice for a simple dressing.
Notes
Use any combination of fresh summer vegetables you have on hand.
Nutrition
Serving:
1
SERVING
|
Calories:
376
kcal
|
Carbohydrates:
34
g
|
Protein:
7
g
|
Fat:
25
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
18
g
|
Cholesterol:
21
mg
|
Sodium:
602
mg
|
Fiber:
5
g
|
Sugar:
26
g