Ingredients
Scale
- 2 cups of mixed bell peppers, diced
- 1 cup of zucchini, sliced
- 1 cup of cherry tomatoes
- 1 cup of red onion, sliced
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 teaspoon of dried oregano
- 4 cups of mixed greens
- 1/4 cup of feta cheese, crumbled
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the bell peppers, zucchini, cherry tomatoes, and red onion.
- Add olive oil, salt, pepper, and oregano. Toss to coat.
- Spread the vegetables on a baking sheet in a single layer.
- Roast for 25-30 minutes, or until tender and slightly charred.
- In a large serving bowl, mix the roasted vegetables with the mixed greens.
- Top with feta cheese before serving.
Notes
- Feel free to add other vegetables like carrots or eggplant.
- Serve warm or at room temperature.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 10mg
Keywords: Roasted vegetable salads