This roasted veggie salad combines the goodness of colorful vegetables with the richness of garlic-infused spinach, all brought together with a zesty lemon drizzle. It's a perfect balance of flavors and textures, making it a delightful vegan dish for any occasion.
Ingredients: 4 cups mixed vegetables such as bell peppers, zucchini, cherry tomatoes. 2 tablespoons olive oil. Salt and pepper to taste. 4 cups fresh spinach leaves. 2 cloves garlic, minced. 2 tablespoons vegan butter. 1 tablespoon lemon juice.
Instructions: Preheat oven to 400F 200C. In a large bowl, toss mixed vegetables with olive oil, salt, and pepper. Spread vegetables evenly on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned. In a skillet over medium heat, melt vegan butter. Add minced garlic and saut until fragrant, about 1 minute. Add spinach leaves to the skillet and cook until wilted, about 2-3 minutes. Transfer roasted vegetables to a serving platter. Top roasted vegetables with garlic spinach. Drizzle lemon juice over the salad. Serve warm and enjoy!
Prep Time: 10 minutes
Cook Time: 25 minutes
Cegdo
