Ingredients
Scale
Salad Ingredients:
- 2 medium sweet potatoes, cubed
- 1 small head of cauliflower or broccoli, cut into florets
- 2 medium zucchini, cubed
- 1 medium red onion
- 3 Tablespoons olive oil, divided between two baking pans
- 15-ounce can of chickpeas, rinsed and drained
- 2/3 cup feta cheese
- 1/4 cup fresh parsley, chopped
- 3 cups cooked couscous or quinoa
Dressing Ingredients:
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons red wine vinegar
- 1 1/2 teaspoons minced garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 Tablespoons fresh parsley, chopped
Instructions
- Adjust oven racks to the top and middle positions and preheat the oven to 400 degrees.
- While prepping and cooking the vegetables, cook the desired grain according to the package to serve with the roasted vegetable salad.
- Rinse the produce and give the sweet potatoes a good scrub to wash away any dirt.
- Cut the sweet potatoes into 1/3-inch cubes, smaller than everything else, so they will cook in the same amount of time.
- Cut the cauliflower or broccoli into small florets.
- Place the sweet potatoes and cauliflower or broccoli on one baking sheet.
- Cut the zucchini into 1/2-inch cubes and the red onion into 1/2-inch pieces as well.
- Place the zucchini and onion on the second baking sheet.
- Drizzle half of the olive oil on one baking sheet and the other half on the other baking sheet.
- Sprinkle each baking pan with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
- Toss to coat.
- Roast vegetables in the oven for 10 minutes. Then remove from the oven and toss vegetables with a spatula to keep everything from burning. Add the pans back to the oven, rotate the oven position of the pans for even cooking.
- Continue baking for another 10-15 minutes, until the vegetables are browned on the edges and crisp tender.
- While roasting the veggies, prepare the dressing.
- Combine all the dressing ingredients in a small bowl with a whisk: olive oil, red wine vinegar, minced garlic, dried oregano, dijon mustard, salt, black pepper, and 2 Tablespoons of chopped, fresh parsley.
- Once the vegetables finish roasting, add them to a large serving bowl along with the chickpeas.
- Pour the dressing over the vegetables and chickpeas and stir to coat.
- Add the feta cheese and chopped fresh parsley
- Serve warm with couscous or quinoa.
Notes
- Serving the vegetable salad with quinoa makes it gluten-free and a complete protein.
- Include cubes of red or orange pepper for a delicious addition.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side dish
- Method: Roasting
- Cuisine: Greek, Mediterranean
- Diet: Vegetarian