Roasted Vegetable Salad with Egg Recipe
Follow this recipe to prepare a delicious Roasted Vegetable Salad with Egg, a nutritious and vibrant dish perfect for any meal.
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.
Notes
For added protein, you can also add some grilled chicken or tofu to this salad.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 15gProtein: 12gFat: 17gSaturated Fat: 4gCholesterol: 210mgSodium: 450mgPotassium: 700mgFiber: 5gSugar: 7gVitamin A: 150000IUVitamin C: 49.5mgCalcium: 1500mgIron: 0.5mg
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