Feeling tired of the same old vegetable side dish recipe and looking to change it up?

Give this fresh and flavourful roasted vegetable salad recipe a try! As packed with vitamins and minerals and it is delicious, this salad is sure to become a new member in your weekly rotation. My favourite thing about this recipe is that you can swap out the veggies for whatever your favourites are, or even use whatever seasonal veggies are out at the store! Looking to make this a complete meal? Add some canned chickpeas, chopped cooked chicken breast, or both for a protein punch.

Recipe makes x 4-6 servings

Prep time: 15 minutes

Cook time: 15 minutes

Recipe Ingredients

1 bell pepper, seeds removed and cut into large pieces

½ red onion, skins removed and cut into large pieces

2 zucchini, ends removed and cut into large pieces

3 tbsp olive oil

3 tbsp balsamic vinegar

1 tsp garlic powder

Salt and black pepper, to taste

Recipe Directions

Preheat your oven to 400 degrees F. On a baking sheet with foil, place your prepared vegetables. Bake for 10 minutes, remove onions and flip remaining vegetables. Broil on high for 3-5 minutes until slightly charred.
Chop your cooked vegetables into bite-sized pieces and combine in a large bowl.
Season with salt, pepper and garlic powder. Add olive oil, balsamic vinegar, and optional chopped parsley.
Mix until well combined. Serve hot or cold. Enjoy!