Name: Party Roasted Vegetable Salad Feed A Crowd Easy
Cook time: 55 min
Total time: 55 min
Ingredients: 3 large sweet potatoes, peeled and cubed; 2 red bell peppers, chopped into 1-inch pieces; 2 yellow bell peppers, chopped into 1-inch pieces; 2 large zucchinis, sliced into thick half-moons; 1 large red onion, cut into wedges; 1 pint cherry tomatoes; 1/2 cup extra virgin olive oil; 4 cloves garlic, minced; 2 teaspoons dried oregano; 1 teaspoon dried thyme; Salt and black pepper to taste; 1/2 cup crumbled feta cheese; 1/4 cup balsamic glaze; Fresh Italian parsley, chopped for garnish

Ingredients

Scale

3 large sweet potatoes, peeled and cubed
2 red bell peppers, chopped into 1-inch pieces
2 yellow bell peppers, chopped into 1-inch pieces
2 large zucchinis, sliced into thick half-moons
1 large red onion, cut into wedges
1 pint cherry tomatoes
1/2 cup extra virgin olive oil
4 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
Salt and black pepper to taste
1/2 cup crumbled feta cheese
1/4 cup balsamic glaze
Fresh Italian parsley, chopped for garnish

Instructions

Start by preheating your oven to 400°F (200°C). Line two large baking sheets with parchment paper to prevent sticking and make cleanup easier. Wash all your produce thoroughly. Peel and cube the sweet potatoes into roughly 1-inch pieces to ensure they cook at the same rate as the other vegetables. Chop the bell peppers and onions into similar sizes. In a small bowl, whisk together the olive oil, minced garlic, dried oregano, and dried thyme until well combined.
Spread the sweet potatoes, peppers, zucchini, and onions across the prepared baking sheets. Do not overcrowd the pans; use a third sheet if necessary to ensure the vegetables roast rather than steam. Drizzle the oil and herb mixture over the vegetables and toss with your hands until every piece is evenly coated. Season generously with salt and pepper. Roast in the oven for 25 minutes. At the 25-minute mark, add the cherry tomatoes to the pans and toss everything gently. Roast for another 10 minutes until the sweet potatoes are tender and the tomatoes begin to burst.
Remove the vegetables from the oven and let them cool for about 10 minutes. This allows the juices to settle and prevents the feta from melting instantly. Transfer the roasted vegetables to a large, shallow serving platter. Sprinkle the crumbled feta cheese evenly over the top. Drizzle the balsamic glaze in a decorative zigzag pattern across the entire salad. Finish with a generous handful of freshly chopped parsley for a pop of green and a fresh aromatic finish.

Cook Time: 55 minutes