Baked Vegetable Salad
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!
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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.