Bask in the vibrant flavors of this Roasted Veggie Summer Salad, a colorful medley of fresh produce that's perfect for warm weather feasting. With a zesty lemon dressing, this dish is sure to be a hit at your next backyard barbecue or picnic.

Quick Info

⏱️ 45 min • 🍽️ 2 servings • ⭐ 96%

Nutrition

445 cal • 8g protein • 79g carbs • 12g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Easy] • [Dinner] • [Lunch]

Ingredients

• 2 cups carrots, sliced diagonally
• 2 cups baby potatoes, halved*
• 1 cup yellow squash, roughly chopped
• 1 cup zucchini, roughly chopped
• Olive oil, to taste
• Salt, to taste
• Pepper, to taste
• 1 tablespoon minced fresh oregano
• 3 cloves garlic, chopped
• Mixed salad greens
• ½ cup sliced radishes
• 1 cup fresh cilantro leaves
• 1 cup fresh flat-leaf parsley leaves
• 3 cloves garlic
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ cup olive oil
• Juice of 1 lime
• 2 tablespoons red wine vinegar

Instructions Preview

1. Preheat the oven to 400˚F (200˚C). Line a …
2. Add the carrots, potatoes, yellow squash, …
3. Bake for 25-30 minutes, until the vegetabl…

…and 4 more steps

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Recipe by: Mercedes Sandoval • From: Goodful