Roasted Veggie Summer Salad
Savor the flavors of summer with our Roasted Veggie Summer Salad. Easy to make and packed with fresh veggies! Try it today.
Ingredients
- 2 cups baby potatoes halved
- 1 cup zucchini roughly chopped
- 2 cups carrots sliced on the diagonal
- 1 cup yellow squash roughly chopped
- olive oil as needed
- kosher salt as needed
- black pepper freshly ground, to taste
- 1 tablespoon fresh oregano minced
- 3 cloves garlic minced
- mixed salad greens
- 1 cup cilantro leaves fresh
- ½ cup radishes sliced
- 1 lime juiced
- 1 cup parsley leaves fresh
- 2 tablespoons red wine vinegar
- 3 cloves garlic
- ¼ cup olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
Instructions
- Preheat your oven to 400°F (200°C). Prepare a baking sheet with parchment paper.
- Spread the halved potatoes, sliced carrots, chopped yellow squash, and zucchini on the baking sheet. Drizzle with olive oil and season with salt, pepper, oregano, and minced garlic. Toss to coat all the veggies evenly. If the potatoes are thick, cut them into quarters for quicker roasting.
- Roast the vegetables for 25-30 minutes, until they turn golden brown.
- For the chimichurri dressing, combine cilantro, parsley, garlic, salt, pepper, olive oil, lime juice, and red wine vinegar in a food processor. Blend until the mixture is smooth.
- In a large bowl, place a generous handful of mixed salad greens. Add the roasted veggies and sliced radishes on top.
- Drizzle the chimichurri dressing over the salad and toss to combine.