Roasted Summer Salad

Good afternoon! Today's post is all about my Roasted Summer Salad. Right now there are so many vegetables that are in season and this means that they taste their most delicious and they're also more affordable. You can make this as a lunch for two, a dinner for one, or as a side dish without the lettuce. It is also vegan & gluten free. 

For this recipe you will need: (serves 1-2)

1 zucchini, sliced in rounds

A dozen cherry tomatoes (these were from my own balcony garden!)

2 medium-sized potatoes, half moon slices 

2 green onions, sliced 

A handful of fresh herbs (whatever you have on hand works; I used parsley, basil & rosemary)

2 tbsp of olive oil

Pinch of sea salt

Pinch of garlic powder

Butter lettuce leaves (or any other greens you have on hand)

Seeds, nuts, anything crunchy & nutritious 

To start, preheat your oven to 375 degrees. Line a baking sheet with parchment paper all throw everything together except for the green onions, lettuce, and nuts. Toss everything together so the veggies are well coated. Bake in the oven for around 30 minutes or until everything is golden brown and delicious. 

To assemble your salad, place your butter lettuce leaves or greens as the base in your bowl. Put all the roasted goodness within the lettuce cup/base, and sprinkle the green onions and nuts as a garnish. For a dressing, balsamic vinegar works well. You can keep this plain as well as it is quite flavourful. Enjoy! 

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