Mediterranean Roasted Vegetable Salad

🥘 Ingredients

• bell pepper
  2 unit
• feta cheese
  1 c
• greek vinaigrette
  3 oz
• mixed greens
  4 oz
• olive oil
  1 tsp
• parsley
  ½ ounce, ½
• potatoes
  24 oz
• red onion
  2 unit

🍳 Cookware

• baking sheet
• large bowl

1. 

   1

   Arrange rack to top position and preheat oven to 450 degrees. Wash and dry produce. Dice potatoes into 1-inch pieces. Core, deseed, and dice bell pepper into 1-inch pieces. Halve, peel, and dice red onion into 1-inch pieces. Roughly chop parsley .

   potatoes: 24 oz, bell pepper: 2 unit, red onion: 2 unit, parsley: ½ ounce
2. 

   2

   Toss potatoes, bell pepper, and onion on baking sheet with a drizzle of olive oil , oregano, salt, and pepper. Roast on top rack, tossing halfway through, until crisp and tender ⏱️ 20-25 minutes . Transfer to a plate and let cool for ⏱️ 5 minutes .

   olive oil: 1 tsp
3. 

   3

   When ready to serve, in large bowl , toss mixed greens with half of greek vinaigrette (save the rest for serving).

   mixed greens: 4 oz, greek vinaigrette: 3 oz
4. 

   4

   Divide mixed greens between plates; pile roasted veggies over top and drizzle with remaining vinaigrette. Garnish with feta cheese and parsley . Serve immediately.

   feta cheese: 1 c, parsley: ½