EASY ROASTED SUMMER VEGETABLE SALAD

Alright Taylor Swift, you finally did it. You converted me.

I couldn’t stand 22. I resisted Blank Spice. You almost had me at Style, but I was still so annoyed from Shake It Off that I had to change the radio station every time I heard it.

But Wildest Dreams? Fine. I’ll admit it: it’s totally been stuck in my head all day.

And I might even listen to it by choice…  Sigh, so I guess this means… you finally win.

Well now that I’ve lost that battle, it’s time to talk about more important things like food.

This week I’m keeping things simple with this Easy Roasted Summer Vegetable Salad. The prep is minimal and I bet that you have most of these things on hand anyway. After all, zucchini never goes out of style… (wink)

EASY ROASTED VEGETABLE SALAD

PREP TIME

10 mins

COOK TIME

30 mins

TOTAL TIME

40 mins

 

Author: Sonnet

Recipe type: Side

Serves: 4

INGREDIENTS

• 4 medium zucchini (about 1.5 pounds), chopped
• 1 medium bell pepper, chopped
• 1 red onion, chopped
• 1 tablespoon coconut oil
• 3 tablespoons balsamic vinegar
• 1 cup cherry tomatoes, sliced
• ¼ cup fresh basil, chiffonade
• Sea salt and freshly-ground pepper to taste

INSTRUCTIONS

1. Place zucchini, bell pepper, and onions on a baking sheet and toss with the coconut oil and balsamic vinegar. Roast for about 30 minutes, or until vegetables are tender.
2. Toss with the cherry tomatoes and basil.
3. Add salt and pepper to taste. Serve warm, or chill in the refrigerator and serve cold.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.