Perky Dove Coffee

Roasted Summer Vegetable Salad

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Ingredients:

  • 2 cups cherry tomatoes
  • 2 cups zucchini, diced
  • 1 eggplant, diced
  • 1 bell pepper, diced
  • 1 red onion, diced
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons balsamic vinegar
  • 1 cup fresh basil leaves, torn

Instructions:

  • Preheat the oven to 400°F (200°C).
  • In a large bowl, toss the cherry tomatoes, zucchini, eggplant, bell pepper, red onion, and garlic with olive oil, oregano, salt, and pepper.
  • Spread the vegetables on a baking sheet in a single layer.
  • Roast for 20-25 minutes until the vegetables are tender and slightly caramelized.
  • Transfer the roasted vegetables to a serving bowl and drizzle with balsamic vinegar.
  • Toss with fresh basil leaves and serve warm or at room temperature.

Roasted Summer Vegetable Salad

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