Chili-Roasted Vegetable Salad

A vibrant and flavorful salad featuring chili-roasted vegetables on a bed of mixed greens, topped with feta cheese and cilantro, and dressed with balsamic vinaigrette.

Ingredients:

• 2 cups mixed bell peppers, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cup red onion, thinly sliced
• 1 cup zucchini, sliced into rounds
• 1 cup yellow squash, sliced into rounds
• 1/4 cup olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin powder
• Salt and pepper to taste
• 4 cups mixed salad greens
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh cilantro leaves
• 1/4 cup balsamic vinaigrette dressing

Instructions:

Preheat your oven to 425F 220C

In a large mixing bowl, combine the sliced bell peppers, cherry tomatoes, red onion, zucchini, and yellow squash

Drizzle olive oil over the vegetables and toss to coat them evenly

Sprinkle chili powder, cumin powder, salt, and pepper over the vegetables, and toss again to ensure even seasoning

Spread the seasoned vegetables in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes or until they are tender and slightly charred, tossing them halfway through

While the vegetables are roasting, arrange the mixed salad greens on a serving platter

Once the roasted vegetables are done, remove them from the oven and let them cool slightly

Arrange the roasted vegetables on top of the salad greens

Sprinkle crumbled feta cheese and fresh cilantro leaves over the vegetables

Drizzle balsamic vinaigrette dressing over the salad as a finishing touch

Toss the salad gently just before serving to combine all the flavors

Serve the Chili-Roasted Vegetable Salad immediately as a delicious and healthy side dish or a light meal