Southwestern Roasted Veggie Salad
This Southwestern Roasted Veggie Salad is full of bright colors and delicious flavors. Spices are added to roasted bell peppers, onions, zucchini, yellow squash, and cherry tomatoes, and the dish is served on a bed of mixed greens. Adding fresh cilantro and creamy avocado is the perfect way to finish.
Ingredients:
- 2 bell peppers, sliced
- 1 red onion, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 6 cups mixed salad greens
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
Instructions:
Get the oven ready by heating it up to 400F 200C
Put bell pepper, red onion, zucchini, yellow squash, and cherry tomatoes in a large bowl
Add olive oil, chili powder, cumin, paprika, salt, and pepper
Toss the vegetables until they are well covered
Place the vegetables on a baking sheet so that they are all in one layer
For 20 to 25 minutes, or until the vegetables are soft and slightly charred, roast them in an oven that has already been heated
Put mixed salad greens in a bowl to serve
Cooked vegetables, avocado slices, and chopped cilantro should be put on top of the greens
Put lime juice on top of the salad
Carefully toss to mix
Serve right away and enjoy

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