Roasted Vegetable Salad
Roasted vegetable salad, a colorful medley of seasonal veggies, perfectly charred, in a light dressing.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 2 Plum Tomatoes
- 1 Large Shallot
- 1 Red Pepper
- 1 Yellow Pepper
- 2 Garlic Cloves, Minced
- 1 tbsp. Baby Capers
- 1 tsp. Paprika
- 1 tbsp. Extra Virgin Olive Oil
- ½ Lemon
- to taste Sea Salt
Preparation
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Wash the plum tomatoes, red pepper, and yellow pepper. Cut the tomatoes into quarters and the peppers into wide strips. Peel and slice the shallot into rings.
Step 3
Place the tomatoes, peppers, and shallot slices on a baking sheet.
Step 4
Sprinkle the minced garlic, paprika, sea salt, and add extra virgin olive oil over the vegetables. Toss everything together gently to coat.
Step 5
Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly charred on the edges. Stir halfway through to ensure even cooking.
Step 6
Once the vegetables are roasted, remove them from the oven. While they are still warm, sprinkle the baby capers over the top.
Step 7
Squeeze the juice of half a lemon over the vegetables, adding a bright, acidic flavor to balance the dish.
Step 8
Serve and Enjoy!
