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Enjoy the vibrant flavors of the season with this Roasted Summer Vegetable Salad. Fresh cherry tomatoes, zucchini, yellow squash, red onion, and bell pepper are roasted to perfection, then tossed with balsamic vinegar and crumbled feta cheese. This colorful salad is a delightful addition to any meal, showcasing the best of summer's bounty.
Ingredients:
- 2 cups cherry tomatoes
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red onion, cut into wedges
- 1 bell pepper, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp balsamic vinegar
- 1/4 cup crumbled feta cheese
- Fresh basil leaves for garnish
Instructions:
- Preheat oven to 400°F (200°C).
- Toss tomatoes, zucchini, squash, onion, and bell pepper with olive oil, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- Remove from oven and let cool slightly.
- Drizzle with balsamic vinegar, sprinkle with feta cheese, and garnish with fresh basil leaves.
- Serve warm or at room temperature.
Notes
- Vegetable Choices: Feel free to use any seasonal vegetables you have on hand.
- Serving Suggestion: This salad pairs well with grilled meats or can be enjoyed on its own for a light meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
