Oven Roasted Vegetable Salad with Herbs

roasted vegetables with herbs on a serving platter.

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Oven Roasted Vegetable Salad with Herbs

The perfect summer salad filled with oven roasted carrots, bell pepper, red onion, and zucchini. This vegetable salad is topped with herbs and red wine vinegar to add a pop of flavor.

Prep Time10

Cook Time40

Total Time50

Course: Salad, Side Dish

Cuisine: Italian

Servings: servings

Calories: 134kcal

Author: Jessica Mode

Equipment

light colored baking sheet
parchment paper
spatula
small bowl
serving tray

Ingredients

3 large carrots peeled and sliced into ½ inch thick (13 mm) matchsticks
2 large red bell peppers 1 inch (25 mm) dice
1 medium red onion 1 inch (25 mm) dice
2 medium zucchini ¼ inch thick (6 mm) moon-shaped slices
3 tablespoons extra virgin olive oil
1 teaspoon Morton kosher salt
¼ teaspoon finely ground black pepper
¼ cup fresh basil chiffonade
⅛ cup fresh parsley chiffonade
3 tablespoons red wine vinegar

US Customary - Metric

Instructions

Heat oven to 420°F (215°C). Line two light colored baking pans with parchment paper.
Toss carrots, bell pepper, onion, and zucchini with olive oil until coated, then season with kosher salt and black pepper. Arrange vegetables on lined baking pans.
Cook for 40 - 45 minutes, flipping vegetables over and rotating the pans halfway through the cooking process, until they are caramelized and tender.
Mix basil, parsley, and red wine vinegar, and allow to sit for 5 minutes until slightly wilted.
To serve, place the vegetables on a serving platter. Drizzle with herb mixture. This can be served warm or at room temperature.

Notes

Leftovers: Store in an airtight container in the refrigerator for up to 6 days. Reheat in the microwave or on a pan over medium heat until warmed through.

Try to cut all the vegetables to a similar size so they roast evenly.

To properly chiffonade herbs, be sure they are fully dried. Then, using a sharp knife, stack the leaves, roll them together, and thinly slice.

Nutrition