Arrosto Salad Recipe

Cooking and Assembly Directions

1. 1

   Roasting the Vegetables

   Preheat the oven to 425°F (220°C). In a bowl, combine bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle with olive oil, and sprinkle with salt and black pepper. Toss to coat evenly.

2. 2

   Roasting Process

   Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

3. 3

   Preparing the Vinaigrette

   While the vegetables are roasting, prepare the oregano vinaigrette. In a small bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of red wine vinegar, 1 teaspoon of dried oregano, salt, and pepper to taste.

4. 4

   Assembling the Salad

   In a large bowl, add the spring mix greens. Once the roasted vegetables are cooked and slightly cooled, add them on top of the greens. Drizzle with the oregano vinaigrette and toss gently to combine.

5. 5

   Serving

   Serve immediately, garnished with additional oregano if desired.