Southwestern Roasted Veggie Salad


Cougar Dating Lakewood

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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