Recipe Instructions:
Ingredients:
200 grams carrots, peeled and sliced
200 grams bell peppers (any color), diced
200 grams zucchini, sliced
200 grams red onions, diced
2 tablespoons (about 30 grams) olive oil
1 teaspoon (about 5 grams) dried herbs (such as thyme, rosemary, or oregano)
Salt and pepper to taste
50 grams cherry tomatoes, halved
50 grams feta cheese, crumbled
2 tablespoons (about 30 grams) balsamic vinaigrette
Instructions:
Preheat Oven: Preheat your oven to 200°C (400°F).
Prepare Vegetables: In a large bowl, toss the carrots, bell peppers, zucchini, and red onions with olive oil, dried herbs, salt, and pepper.
Roast Vegetables: Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
Add Cherry Tomatoes: In the last 5 minutes of roasting, add the cherry tomatoes to the baking sheet.
Assemble Salad: Let the roasted vegetables cool slightly. In a large bowl, combine the roasted vegetables with crumbled feta cheese.
Dress Salad: Drizzle with balsamic vinaigrette and toss gently to combine.
Serve: Enjoy the salad warm or at room temperature.
