Roasted Zucchini and Pepper Salad (#122)

Roasted Zucchini and Pepper Salad (#122)

Basic Information

• Servings: 2
• Serving Size: 1 bowl
• Difficulty: 2
• Budget: 3
• Prep Time: 15
• Cook Time: 25
• Total Time: 40
• Meal Type: Main Dish

Diet Types

• Vegan
• Vegetarian
• Dairy-Free
• Plantstrong
• Flexitarian
• DASH
• Pescatarian
• Gluten-Free
• Halal
• Kosher

Equipment

• Baking sheet
• Medium bowl
• Measuring spoons

Ingredients

1. 1 cup zucchini, sliced
2. 1 cup bell pepper, sliced
3. 1 tablespoon olive oil
4. 1 teaspoon balsamic vinegar
5. 1/4 teaspoon salt
6. 1/4 teaspoon black pepper

Directions

1. Preheat oven to 400°F.
2. On a baking sheet, toss zucchini and bell pepper with olive oil, salt, and pepper, and roast for 20-25 minutes until tender.
3. Transfer roasted veggies to a medium bowl, toss with balsamic vinegar.
4. Divide into two bowls and serve warm or chilled.

Storage

Refrigerate in an airtight container for up to 4 days. Serve cold or reheat lightly.

Nutrition

• Calories: 140
• Protein: 2g
• Fat: 10g
• Carbs: 10g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A