Citrus-Kissed Rainbow Vegetable Salad

A vibrant salad featuring roasted root vegetables and fresh herbs, dressed in a bright lemon-herb vinaigrette that captures the essence of natural sunlight.

Cuisine: Mediterranean

Category: Salads

Prep: 20 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

• 1 cup carrots
• 1 cup beets
• 1 cup zucchini
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp fresh dill
• 2 tbsp fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 cup sliced carrots, 1 cup diced beets, and 1 cup sliced zucchini with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a parchment-lined baking sheet.
2. Step 2: Roast for 25 minutes until edges are caramelized, then add 1 cup cherry tomatoes and roast 5 more minutes until tomatoes soften slightly.
3. Step 3: Whisk together 2 tbsp lemon juice, 1 tbsp olive oil, 2 tbsp chopped dill, and 2 tbsp chopped parsley in a small bowl. Toss roasted vegetables with dressing until evenly coated.