If you’re searching for a vibrant and healthy dish that bursts with flavor, look no further than this Oven Roasted Mushroom and Vegetable Salad! Perfectly roasted vegetables tossed over a bed of crisp mixed greens create a delightful medley that will tantalize your taste buds and impress your guests. With just a handful of fresh ingredients and a simple roasting technique, you can whip up this Italian-inspired salad in under an hour. Get ready to elevate your meal with this colorful and nutritious dish that’s as pleasing to the eye as it is to the palate!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 ounces mushrooms, sliced
- 1 bell pepper, chopped
- 1 zucchini, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 cups mixed greens
- 1/4 cup balsamic dressing
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and prepare the vegetables: slice mushrooms evenly, chop bell pepper into bite-sized pieces, and dice zucchini into uniform cubes to ensure even roasting.
- In a large mixing bowl, combine sliced mushrooms, chopped bell pepper, and diced zucchini. Drizzle olive oil over the vegetables and sprinkle garlic powder, salt, and pepper. Toss gently to coat all vegetables evenly with seasoning.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow proper roasting and caramelization.
- Roast the vegetables in the preheated oven for 25-30 minutes, stirring once halfway through cooking time to ensure even browning and prevent burning.
- While vegetables are roasting, prepare the mixed greens by washing and drying thoroughly. Arrange the greens on a serving platter or individual plates.
- Once vegetables are golden brown and tender, remove from oven and let cool for 5 minutes to prevent wilting the salad greens.
- Arrange the roasted vegetables over the mixed greens and drizzle balsamic dressing evenly across the salad.
- Serve immediately while vegetables are still warm, offering additional dressing on the side if desired.
Tips
- Choose Fresh Vegetables: For the best flavor and texture, select fresh, seasonal vegetables. Look for firm mushrooms, vibrant bell peppers, and tender zucchini.
- Cut Evenly: Ensure all your vegetables are cut into similar sizes to promote even cooking and caramelization. This way, every bite will have that perfect roasted flavor!
- Don’t Overcrowd the Pan: When spreading the vegetables on the baking sheet, make sure they are in a single layer. Overcrowding can lead to steaming rather than roasting, which may prevent that desirable golden-brown color.
- Experiment with Seasonings: Feel free to customize the seasoning! Add herbs like thyme or rosemary for an aromatic twist, or sprinkle some chili flakes for a bit of heat.
- Serve Warm: This salad is best enjoyed warm, as the roasted vegetables will complement the fresh greens beautifully. Consider serving additional balsamic dressing on the side for those who like an extra drizzle.
- Make it a Meal: To turn this salad into a heartier dish, consider adding grilled chicken, chickpeas, or quinoa for extra protein and texture.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 4g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
