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Roasted Veggie Salad W/ Herbed Vinaigrette

Roasted Veggie Salad w/ Herbed Vinaigrette

Print Rate
Course: Main Course
Keyword: Entertainment Menu
Cooking Method: Oven
Recipe Type: Salads
Servings: 6 servings
Calories: 135kcal


  • 1 1/2 lb green beans
  • 2 zucchini medium
  • 2 yellow squash
  • 2 cups cherry tomatoes halved
  • Olive oil spray such as Bertolli 100% Extra Virgin Olive Oil Spray
  • 3 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 1 tbsp dijon mustard
  • 1 tsp Swerve
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 1/2 tsp oregano
  • 1/2 tsp dried basil
  • 1/4 tsp thyme
  • 3 tbsp fresh parsley finely chopped for garnish


  • PREHEAT oven to 425°F. Prepare 2 large baking sheets with olive oil spray. Trim the ends from the green beans. Cut the zucchini and squash in half lengthwise and slice into half-moons about 1/4” thick.
  • EVENLY spread the green beans onto one baking sheet and the zucchini and squash onto another. Transfer to the oven and roast for about 30 minutes, until tender and lightly browned. While the veggies are roasting, prepare the vinaigrette by combining the olive oil, balsamic vinegar, Dijon mustard, Swerve, salt, pepper, and dried herbs in a small mason jar or plastic container. Shake vigorously until well combined.
  • REMOVE the veggies from the oven and place in a large bowl. Add the halved cherry tomatoes and vinaigrette and toss until well combined.
  • TRANSFER to a large, shallow serving bowl or dish and garnish with chopped parsley. Salad is best served warm or at room temperature.


Calories: 135kcal | Carbohydrates: 16g | Protein: 4g | Fat: 7g | Net Carbs: 16g