Oven Roasted Vegetable Salad With Zucchini, Green Beans And Chickpeas

Oven Roasted Vegetable Salad With Zucchini, Green Beans And Chickpeas

Oven Roasted Vegetable Salad is a great way to add new dimension to your dinner or lunch! Roasting vegetables brings out softer, sweeter flavors in many veggies. And best of all, it is very easy to do 🙂

You may have noticed a few of my recipes call for oven roasting vegetables. It is fair to say that is my absolute FAVORITE way to cook veggies! Just toss them in some olive oil, season and roast. It is literally that simple.

If you have never roasted vegetables, give it a try!

Oven Roasted Vegetable Salad With Zucchini, Green Beans And Chickpeas
Roasted vegetables taste sweeter and are easy to make!

Let’s Make An Oven Roasted Vegetable

Here is a simple How To:

  • Preheat the oven to 425-degrees
  • Cut the vegetables into uniform size pieces
  • Toss them in olive oil, salt and black pepper (don’t skimp on the olive oil!)
  • Pour onto baking sheet, spread pieces out with spaces between
  • Roast in hot oven until fork tender and the edges are toasted

Easy Peasy!

Roasting times vary depending on the vegetable and the size of the pieces, but the general rule of thumb is:

  • Root vegetables (beets, potatoes, carrots): 30-45 minutes
  • Winter squash (butternut, acorn): 20-60 minutes
  • Crucifers (broccoli, cauliflower, Brussels sprouts): 15-25 minutes
  • Soft vegetables (zucchini, summer squash, bell peppers): 10-20 minutes
  • Thin vegetables (asparagus, green beans): 10-20 minutes

Once you get the hang of it – and that won’t take long – try combining different vegetables. We like the classic broccoli, cauliflower and baby carrots. Just remember, you want the pieces to all be about the same size and/or thickness.

You can also experiment with different herbs and seasonings. Try adding chopped Rosemary or thyme. Or you can add a bit of cayenne pepper or hot paprika for a little kick!

When you roast vegetables, you will find that they develop a sweet, nutty, toasty flavor. A new dimension to their usual taste.

You’ll love it!

Oven Roasted Vegetable Salad With Zucchini, Green Beans And Chickpeas
Enjoy this salad as is or on a bed of lettuce 🙂

What’s Your FAVORITE Way To Cook Vegetables?

Do you have any veggie recipes you’d like to share or are looking for? Have you made an oven roasted vegetable before? What did you think of it?

Feel free to reach out to me through the contact form on the right or on my Contact page. I’d be happy to speak with you.

And don’t forget, if you aren’t sure of what you are doing in the kitchen but want to eat healthy, you can sign up for my FREE Cooking Basics how-to-tips! You’ll get an email every week for an entire year. That’s 52 helpful kitchen tips! Everything from how to make the perfect fried egg to different ways to prepare vegetables and how to freeze those fruits & veggies you find at the market 🙂

Enjoy and Be Healthy!

Print Recipe
Oven Roasted Vegetable Salad With Zucchini, Green Beans And Chickpeas
Oven Roasted Vegetable Salad With Zucchini, Green Beans And Chickpeas
Cook Time 15-20 minutes
Servings
people
Ingredients
Cook Time 15-20 minutes
Servings
people
Ingredients
Oven Roasted Vegetable Salad With Zucchini, Green Beans And Chickpeas
Instructions
  1. Preheat oven to 425-degrees. Lightly coat baking sheet with cooking spray.
  2. Lightly toss together zucchini and green beans with 2-tablespoons olive oil. Place on baking sheet and roast in oven for 15-20 minutes or until green beans are slightly tender. Zucchini will be slightly browned. Set aside to cool for a few minutes.
  3. To a medium bowl, add drained chickpeas and cooked quinoa. Add oven roasted zucchini and green beans; lightly toss. Drizzle with remaining olive oil and season to taste.
  4. Serve as is or over a bed of lettuce and enjoy!
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