Anti Inflammatory Roasted Vegetable Salad with Balsamic Vinaigrette
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Learn more →Ingredients
4 servings
For the roasted vegetables
- 1 medium zucchini, cut into 1-inch pieces
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium yellow bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch wedges
- 1 cup cherry tomatoes
- 3 tbsp olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
For the balsamic vinaigrette
- 3 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 small garlic clove, finely minced
- 3 tbsp olive oil
- ¼ tsp salt
For the salad
- 5 oz mixed greens
- ¼ cup crumbled feta cheese (optional)
Can be omittedfeta cheese
- ¼ cup fresh basil leaves, torn (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the zucchini, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes in a single layer on a large rimmed baking sheet. Drizzle with 2 tbsp of the olive oil, sprinkle with the salt and black pepper, and toss to coat evenly.
- 2
Roast the vegetables for 25–30 minutes, stirring once halfway through, until the edges are caramelized and the tomatoes have burst and collapsed.
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