Roasted Vegetable Salad with Garlic Vinaigrette

This recipe combines the earthy flavors of roasted vegetables with a zesty garlic vinaigrette dressing. It's a perfect side dish or light meal that is full of flavor and nutrients. The vinaigrette adds a bold kick to the dish, making it a standout on any table.

Ingredients

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red onion, sliced
• 2 cloves of garlic, minced
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Directions

1. Preheat the oven to 400°F.
2. Toss the sliced vegetables with olive oil, salt, and pepper on a baking sheet.
3. Roast the vegetables in the oven for 25-30 minutes, or until they are tender and slightly browned.
4. In a small bowl, whisk together the minced garlic, balsamic vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
5. Drizzle the vinaigrette over the roasted vegetables and toss to coat evenly.
6. Serve the roasted vegetable salad warm or at room temperature.

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