This recipe for Balsamic and Herb Roasted Vegetable Salad may seem simple, but the taste of each vegetable is distinct-a festival of flavors in every bite!
Recipe
Balsamic and Herb Roasted Vegetable Salad
This recipe for Balsamic and Herb Roasted Vegetable Salad may seem simple, but the taste of each vegetable is distinct—a festival of flavors in every bite!
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Servings:
Ingredients
- 4 tablespoon + 1 tablespoon olive oil
- 2 tablespoon + 1 teaspoon dried thyme
- 2 teaspoon + 1 tablespoon dried marjoram
- 2 sweet potatoes
- 2 onions
- 2 potatoes
- 1 red pepper
- 3 tablespoon balsamic vinegar
- salt
- black pepper
Instructions
- Preheat oven to 425°F.
- In a large bowl, mix 4 tablespoon oil, 2 tablespoon thyme, and 2 teaspoon marjoram.
- Slice the sweet potatoes, onions, potatoes, and red pepper. Place in a bowl and cover with the olive oil mix; toss to coat.
- Spread vegetables on two baking sheets lined with parchment paper. Salt and pepper to taste.
- Bake the vegetables for 40 to 45 minutes or until vegetables are golden brown. Stir occasionally.
- Meanwhile, in a small bowl, mix the balsamic vinegar with the rest of the oil, thyme, and marjoram. Drizzle this oil mix on the vegetables when serving.
- Serve with quinoa.
Nutrition (Estimate per Serving)
Calories: 348kcalCarbohydrates: 51gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 75mgPotassium: 1008mgFiber: 8gSugar: 11gVitamin A: 17136IUVitamin C: 71mgCalcium: 80mgIron: 3mg
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