Roasted Summer Vegetable Salad
Fresh corn, zucchini, baby tomatoes, orange pepper and red onion roasted with garlic and oregano bring an ultimate dose of flavour to this Roasted Summer Vegetable Salad. This salad gets a big protein boost from the addition of chickpeas, making it perfect for a summer picnic and a #meatlessMonday meal too!
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Ingredients
- 2 cobs of corn kernels cut off of the cob
- 1 small orange pepper cut into 1 inch pieces
- 2 cups of baby tomatoes variety of colours if you can find, halved
- 1/2 red onion cut into 1 inch pieces
- 1 small zucchini cut into halves
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp oregano
- 1 x 540ml can of chickpeas drained and rinsed
- Optional: 1/4 cup feta cheese crumbled
Dressing:
- 1 tbsp extra virgin olive oil
- 1 1/2 tbsp red wine vinegar
- 1/2 tbsp lemon juice
- 1/4 tsp oregano
- 1/4 tsp salt
- pinch of pepper
Instructions
- Pre-heat your oven to 425F. Line a large baking sheet with parchment paper and set aside.
- Prep your vegetables and add into a mixing bowl.
- Then, add in the garlic, olive oil, salt, pepper and oregano and toss with the vegetables until everything is coated.
- Pour your vegetables onto your baking sheet, spread out and then put in the oven to roast for 25-27 minutes, until slightly caramelized (some golden colour).
- While the vegetable are cooking, make your dressing by combining all of the ingredients and whisk together or shake in a jar until combined.
- Once your vegetables are done cooking, set them aside to cool for about 10 minutes.
- Then drain and rinse your chickpeas and add to a salad bowl.
- When your vegetables have cooled down, toss them with the chickpeas and all of the dressing. Then top the salad with the crumbled feta cheese (if you so choose).
Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!