Looking for a hearty, nutritious salad that’s perfect for any season?
Our Easy Baked Vegetable Salad is a rainbow of roasted goodness that’s sure to satisfy.
This simple yet flavorful dish brings out the natural sweetness of vegetables through the magic of roasting.
Let’s dive into this warm, comforting recipe that’s as versatile as it is delicious!
Why You’ll Love This Recipe:
Nutrient-packed: Loaded with vitamins and minerals from a variety of vegetables
Versatile: Easily customizable with your favorite veggies
Simple preparation: Just chop, season, and roast!
Great for meal prep: Keeps well in the fridge for quick, healthy meals
Nutritional Benefits: This salad is a nutritional powerhouse! The variety of vegetables provides a wide range of vitamins, minerals, and antioxidants. The olive oil adds healthy fats, while the balsamic vinegar offers a tangy flavor boost with minimal calories.
Baked Vegetable Salad
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Ingredients
- 1 Squash small squash, peeled and cubed
- 1 Potatoes medium, cubed
- 2 Bell pepper medium,chopped
- 1 Sweet Potato medium, cubed
- 1 Red Onion quartered
- 1/4 cup Olive Oil
- 2 tbsp Balsamic Vinegar
- 2 tbsp Fresh Rosemary chopped
- 1 tbsp fresh thyme chopped
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine all chopped vegetables.
- Drizzle with olive oil and balsamic vinegar.
- Add chopped rosemary and thyme.
- Season generously with salt and freshly ground black pepper.
- Toss everything together until vegetables are well coated.
- Spread the seasoned vegetables evenly on a large baking sheet.
- Roast for 35-40 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
- Remove from the oven and let cool slightly before serving.
Serving Suggestions:
Tips and Variations:
For extra crunch, add some roasted nuts or seeds before serving
Experiment with different herbs like oregano or basil
Try adding other vegetables like Brussels sprouts or parsnips
For a sweeter twist, include some cubed butternut squash or pumpkin
Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes, or enjoy cold as a refreshing salad.
This Easy Baked Vegetable Salad is more than just a side dish – it’s a celebration of
flavors and textures that can stand on its own as a satisfying meal. Whether you’re meal prepping for the week ahead or looking for a crowd-pleasing dish for your next gathering, this recipe has got you covered. Give it a try and let us know how you customized it to make it your own!
We’d love to hear from you! Did you try this recipe? Share your experience or your own twist on baked vegetable salad in the comments below.
Don’t forget to check out our other vegan recipes and join our Facebook group “Eat Light for IndianPalates – Vegetarian” for more culinary inspiration!
Happy roasting!
