Mediterranean Roasted Vegetable Salad

🥘 Ingredients

• bell pepper
  1 piece
• black pepper
  1 tsp
• dried oregano
  1 tsp
• feta cheese
  3 oz
• greek vinaigrette
  2 tbsp
• mixed greens
  6 oz
• olive oil
  2 tbsp
• parsley
  2 tbsp
• potatoes
  1 lb
• red onion
  1 piece
• salt
  1 tsp

🍳 Cookware

• oven
• baking sheet
• plate
• large bowl

1. 

   1

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

   potatoes: 1 lb, bell pepper: 1 piece, red onion: 1 piece, parsley: 2 tbsp
2. 

   2

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

   olive oil: 2 tbsp, dried oregano: 1 tsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   When ready to serve, in a large bowl , toss mixed greens with half the greek vinaigrette .

   mixed greens: 6 oz, greek vinaigrette: 2 tbsp
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: 3 oz