Looking for a nutritious and delicious meal? This Roasted Vegetable Salad with Egg is the perfect choice. Loaded with colorful roasted veggies and topped with a perfectly cooked egg, this salad is not only easy to make but also packed with flavor and nutrients. Whether you’re looking for a light lunch, a hearty dinner, or even a fulfilling snack, this salad is sure to satisfy your cravings.
Tips to Make the Roasted Vegetable Salad with Egg Recipe:
1. Choose Fresh Vegetables: Select fresh, seasonal vegetables for the best flavor and nutritional value. Bell peppers, zucchini, carrots, and cherry tomatoes are great options. The fresher the veggies, the more vibrant and tasty your salad will be.
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2. Uniform Cutting: Cut your vegetables into uniform pieces to ensure they roast evenly. This will help in achieving a consistent texture and flavor, making every bite delightful.
3. Don’t Overcrowd the Baking Sheet: Spread the vegetables in a single layer on the baking sheet to ensure they roast evenly. Overcrowding can result in steaming rather than roasting, which can affect texture and flavor.
4. Perfect Egg Cooking: Prepare your eggs based on your preference. A poached egg with a runny yolk can create a rich dressing for the salad, while a boiled egg offers a firmer texture. Either way, ensure the eggs are cooked perfectly to enhance the salad.
Follow these tips and enjoy a delicious Roasted Vegetable Salad with Egg that is both satisfying and nourishing!
How to Make Roasted Vegetable Salad with Egg Recipe?
Roasted Vegetable Salad with Egg Recipe
Equipment
- 1 Baking sheet For roasting vegetables
- 1 Large bowl For mixing salad
- 1 Pot For boiling eggs
Ingredients
- 2 cups Cherry tomatoes Halved
- 1 cup Zucchini Sliced
- 1 cup Bell peppers Chopped
- 1 cup Red onion Sliced
- 2 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- 4 Eggs Hard-boiled and halved
- 2 cups Mixed greens
- 1/2 cup Feta cheese Crumbled
- 1 tbsp Balsamic vinegar
Instructions
- Preheat the oven to 400°F (200°C).
- On a baking sheet, toss cherry tomatoes, zucchini, bell peppers, and red onion with olive oil, salt, and black pepper.
- Roast the vegetables in the preheated oven for 20-25 minutes until they are tender and slightly caramelized.
- While the vegetables are roasting, boil the eggs until hard-boiled (about 10 minutes), then peel and halve them.
- In a large bowl, combine the mixed greens with the roasted vegetables and toss gently.
- Top the salad with the halved eggs and crumbled feta cheese.
- Drizzle balsamic vinegar over the salad before serving.
