Butternut squash salad with piquillo peppers

Delight in the fusion of sweet butternut squash and tangy piquillo peppers in this vibrant and flavorful salad. Perfect for a refreshing meal!

Ingredients:

• 1 medium red bell pepper, sliced
• 2 medium yellow bell peppers, sliced
• 1 medium orange bell pepper, sliced
• 1 large red onion, cut into 12 wedges
• 2 tablespoons extra-virgin olive oil
• ¾ teaspoon salt
• ½ teaspoon ground pepper
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons roughly chopped fresh basil

Instructions:

1. Heat up the oven to 425°F. Combine bell peppers and onion in a big bowl. Pour in oil, salt, and pepper; mix well.
2. Arrange the veggies evenly on a large baking sheet with edges. Cook until soft with some bits charred, around 20 to 25 minutes.
3. Move the roasted veggies to a spacious bowl. Mix in lemon juice, parsley, and basil. Serve promptly.

Summary:

• Calories: 2485 kcal
• Fat: 181 g
• Protein: 48 g
• Carbs: 201 g
• Potassium: 5450 mg
• Magnesium: 621 mg