Roasted Vegetable Salad

Enjoy a delightful combination of perfectly roasted vegetables, mixed greens, and a tangy balsamic dressing in this roasted vegetable salad. It's a nutritious and flavorful choice for a quick lunch or light dinner.

Ingredients:

• 2 cups mixed vegetables such as bell peppers, zucchini, and cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 4 cups mixed greens such as spinach and arugula
• 1/4 cup feta cheese crumbles
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1/4 cup toasted pine nuts

Instructions:

Preheat your oven to 425F 220C

Cut the mixed vegetables into bite-sized pieces and place them on a baking sheet

Drizzle olive oil over the vegetables and sprinkle with salt, black pepper, and dried thyme

Toss to coat evenly

Roast the vegetables in the preheated oven for 20-25 minutes or until they are tender and slightly caramelized, stirring once halfway through

While the vegetables are roasting, prepare the dressing by whisking together balsamic vinegar and honey in a small bowl

Once the vegetables are done, remove them from the oven and let them cool slightly

In a large salad bowl, combine the mixed greens and roasted vegetables

Drizzle the balsamic dressing over the salad and toss gently to coat the greens and vegetables

Sprinkle feta cheese crumbles and toasted pine nuts on top of the salad

Serve immediately as a delicious and healthy roasted vegetable salad