Roasted Vegetable Salad

Side Dishes

Roasted Vegetable Salad

Roast a plethora of vegetables and top with a herbs, a red wine vinaigrette, and goat cheese for a colorful veggie-focused side dish.

Makes

4 servings

Total Time

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Ingredients

TOSS:

WHISK:

Instructions

Preheat oven to 400° with rack in lowest position and a baking sheet inside.

Toss together onions, bell peppers, zucchini, squash, mushrooms, tomatoes, and 3 Tbsp. oil. Roast vegetables on preheated baking sheet, 20–25 minutes.

Whisk together vinegar, 2 Tbsp. oil, and thyme; season with salt and black pepper.

Toss vegetables with vinaigrette; garnish with goat cheese.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 306

% Daily Value*

Total Fat 22g 33%

Saturated Fat 5g 25%

Cholesterol 5mg 1%

Sodium 87mg 3%

Carbs 23g 7%

Fiber 6g 24%

Protein 7g

*Percent Daily Values are based on a 2,000 calorie diet.

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