🥗 Roasted Vegetable Salad with Mozzarella and Balsamic

Name: Roasted Vegetable Salad with Mozzarella and Balsamic
Total time: 35 min
Yield: 4 servings
Ingredients: 200 g Zucchini; 200 g Peppers (red and yellow); 150 g Feta cheese (drained); 200 g Fresh mozzarella balls (small); 40 ml Olive oil; 20 ml Balsamic vinegar; 10 ml Raspberry vinegar; 16 Stück Fresh basil leaves; 4 g Salt; 2 g Black pepper

480 kcal · 35 min · 4 servings

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Ingredients

200 g Zucchini
200 g Peppers (red and yellow)
150 g Feta cheese (drained)
200 g Fresh mozzarella balls (small)
40 ml Olive oil
20 ml Balsamic vinegar
10 ml Raspberry vinegar
16 Stück Fresh basil leaves
4 g Salt
2 g Black pepper

Instructions

1. Preheat oven to 200 degrees Celsius.
2. Cut zucchini and peppers into approx. 2 cm cubes.
3. Spread vegetables on a baking sheet, toss with 30 ml olive oil, salt and pepper.
4. Roast for 25 minutes until vegetables are tender.
5. In a small bowl, whisk the remaining olive oil, balsamic and raspberry vinegar.
6. Remove roasted vegetables from oven and mix with mozzarella balls, feta and the dressing.
7. Top with basil leaves and serve.

Nutrition per serving

kcal: 480
Protein: 22 g · Fett/Fat: 28 g · Carbs: 38 g