Mediterranean Roasted Vegetable Salad

This Mediterranean Roasted Vegetable Salad combines the rustic flavors of roasted seasonal vegetables with a tangy balsamic vinaigrette. The dish is vibrant with colors and textures, featuring tender roasted bell peppers, zucchini, and red onions, all drizzled with high-quality olive oil and balsamic vinegar. It's a wholesome, nutritious option that is both satisfying and refreshing, perfect for any meal. Vegan and gluten-free, it caters to various dietary needs.

Ingredients:

• 2 bell peppers (red and yellow), chopped
• 1 zucchini, sliced
• 1 red onion, sliced
• 1 cup cherry tomatoes, halved
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the chopped bell peppers, zucchini, red onion, and cherry tomatoes.
3. Drizzle the olive oil and balsamic vinegar over the vegetables. Sprinkle with dried oregano, garlic powder, salt, and pepper. Toss to coat evenly.
4. Spread the vegetables in a single layer on a baking sheet.
5. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
6. Remove from the oven and let cool slightly. Transfer to a serving dish.
7. Garnish with fresh basil leaves before serving.