Roasted Vegetable Salad

Total Time
38 min
18 min
20 min
Roasting brings out the sweetness in these vegetables, which complements the tangy vinegar and salty olives.


yellow summer squash

2 small, cut into 1-inch pieces (about 2 1⁄2 cups)

green pepper(s)

1 medium, cut into 1⁄4-inch strips

uncooked onion(s)

½ medium, cut into 6 wedges and separated

olive oil

2 tsp, extra-virgin (divided)

cooking spray

1 spray(s)

grape tomatoes

1 cup(s), halved

Zoopa Build Your Own Salad Bar (1) Olives

16 Tbsp, kalamata (or similar brand), pitted and chopped

balsamic vinegar

1 Tbsp


1 Tbsp, chopped

fresh oregano

1½ tsp, chopped

table salt

¼ tsp

black pepper

¼ tsp, freshly ground


  1. Preheat oven to 450°F.
  2. Combine first 3 ingredients on a large jelly-roll pan. Drizzle with 1 teaspoon oil; toss well. Coat squash mixture with cooking spray; arrange in a single layer. Bake at 450°F for 15 minutes. Add tomatoes; turn vegetables with a spatula. Bake 5 minutes or until lightly browned. Remove from oven; cool on a wire rack 10 minutes.
  3. Combine squash mixture, 1 teaspoon oil, olives and remaining 5 ingredients in a bowl; toss gently. Serve immediately. Yield: 4 servings (serving size: 3⁄4 cup).

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