Roasted vegetable salad

Delight in the vibrant flavors of this roasted vegetable salad. A medley of fresh produce tossed in a tangy vinaigrette - a true culinary masterpiece.

Ingredients:

• 1/4 cup olive oil
• 1 carrot, peeled and sliced into rounds
• 1 parsnip, peeled and sliced into rounds
• 1 red onion, peeled and sliced
• 1 red bell pepper, deseeded and sliced
• 1 yellow bell pepper, deseeded and sliced
• 1/2 rutabaga, peeled and cubed
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 2 teaspoons lemon zest
• 1 teaspoon paprika

Instructions:

1. Heat up the oven to 375°F.
2. Mix the vegetables with the oil until they are evenly covered and place them in a spacious roasting pan. Roast for one hour, gently mixing from time to time to avoid the vegetables from sticking.
3. Combine the honey, zest, paprika, oil, and vinegar by whisking them together in a little bowl, then mix them with the vegetables in a big bowl. Serve right away.

Summary:

• Calories: 1240 kcal
• Fat: 97 g
• Protein: 9 g
• Carbs: 96 g
• Potassium: 2193 mg
• Magnesium: 140 mg