Roasted Vegetable Salad
Roasted vegetable salad cuts bell pepper, zucchini, eggplant, and onion into even pieces and roasts them at 200 degrees Celsius for 20 to 25 minutes until the surfaces caramelize and the natural sugars concentrate. The charred, sweet vegetables are piled over peppery arugula and finished with a drizzle of balsamic vinegar whose dark, tangy acidity pulls the dish together. The bitterness of arugula acts as a counterweight to the roasted sweetness, keeping each bite balanced. Maintaining a thickness of 1.5 to 2 centimeters prevents the vegetables from drying out and turning leathery in the oven's dry heat.
Adjust Servings
Instructions
- 1
Preheat oven to 200C.
- 2
Cut vegetables evenly and toss with olive oil.
- 3
Spread on a tray and roast for 20-25 minutes.
- 4
Place arugula in a bowl and top with roasted vegetables.
- 5
Drizzle balsamic vinegar and toss lightly before serving.
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