Try this easy Vegan Roasted Veggie Summer Salad recipe packed with fresh carrots, baby potatoes, yellow squash, and zucchini, all seasoned with olive oil, oregano, and garlic, served on a bed of mixed salad greens and topped with sliced radishes.
- Preheat the oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
- On the prepared baking sheet, combine carrots, potatoes, yellow squash, and zucchini. Drizzle with olive oil and sprinkle with salt, pepper, oregano, and garlic. Toss the vegetables to ensure they are evenly coated with the seasonings. *Note: If the potatoes are too thick, consider quartering them to promote faster roasting.
- Bake the vegetables for 25-30 minutes or until they turn a golden brown color.
- To make the chimichurri dressing, combine cilantro, parsley, garlic, salt, pepper, olive oil, lime juice, and red wine vinegar in a food processor. Blend until you achieve a smooth consistency.
- In a large bowl, place a generous amount of salad greens. Top them with the roasted vegetables and sliced radishes.
- Pour the chimichurri dressing over the salad and gently toss to ensure it is evenly distributed.
- Enjoy your delicious salad!
This Vegan Roasted Veggie Summer Salad is a simple and easy recipe that is perfect for a light and healthy meal.
It is dairy-free, gluten-free, and vegan, making it suitable for those following a vegetarian or vegan diet.
This salad is packed with nutritious ingredients and is low in sugar but high in fiber.
With a cooking time of under 1 hour, you can easily prepare this salad for dinner, lunch, or as a side dish.
The recipe requires basic kitchen appliances such as an oven mitt, parchment paper, baking pan, blender, and food processor.
It is a great option for meal prep and is best enjoyed during the summer season.
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