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Roasted Veggie Salad | Tasty and Hasty

Roasted Veggie Salad

Roasted Veggie Salad

15 mins prepServes 4

A delicious roasted veggie salad made with bell peppers, zucchinis, eggplant, and a medley of spices to elevate your meals on Shabbat or holidays. This salad is easy to prepare and boasts a flavorful combination of roasted vegetables, fresh cilantro, and lemon juice, perfect for spreading on bread or enjoying as a side.

4 servings

What you need

cilantro

½ cup cilantro

eggplant

lemon

granulated onion

½ tsp granulated onion

granulated garlic

½ tsp granulated garlic

paprika

black pepper

½ tsp black pepper

oil

¼ cup oil

olive oil

salt

1 tsp salt

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Instructions

1: Preheat oven to 400°F.

2: Line a full size baking sheet with parchment paper.

3: Dice all your veggies into about the same size pieces and scatter them on the baking sheet.

4: Season the vegetables with spices and oil. Mix everything well.

5: Roast the veggies for 45-50 minutes, mixing a couple of times throughout the cooking time.

6: Before serving, drizzle olive oil and lemon juice over the salad, then garnish with fresh cilantro.

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