Taste of Summer: Colorful Roasted Vegetable Salad Recipe– Ready to elevate your health and delight your taste buds with a burst of summer flavors? Introducing our Roasted Summer Vegetable Salad – a vibrant medley of seasonal veggies that’s as nourishing as it is delicious!

Packed with colorful veggies like juicy tomatoes, crisp bell peppers, and tender zucchini, this salad isn’t just a feast for the eyes; it’s a nutritional powerhouse that supports your overall health and wellness journey. By incorporating a variety of fresh, seasonal produce, you’re giving your body the vitamins, minerals, and antioxidants it craves for optimal functioning.

But the benefits of our Roasted Summer Vegetable Salad go beyond mere nutrition. Each bite is a celebration of the season, a reminder to slow down and savor the simple joys of life. Whether you’re enjoying it as a light lunch or a flavorful side dish, this salad is a delicious way to nourish your body and soul.

And let’s not forget about this dish’s versatility! Feel free to customize your salad with your favorite herbs, dressings, or protein options to suit your taste preferences and dietary needs. The endless possibilities ensure that every meal is a delightful experience tailored just for you.

Ready to embrace the goodness of summer and elevate your culinary creations? Join our community today and discover how simple, wholesome recipes like our Roasted Summer Vegetable Salad can transform your health and well-being. Whether you’re looking to improve your eating habits, boost your energy levels, or enjoy more delicious meals, our online wellness programs offer the guidance and support you need to thrive.

Gluten-Free, Vegan, Serves 6

Ingredients:

For the roasted vegetable salad:

• 1 cup quinoa, rinsed
• 1 block (14 oz) firm tofu, cubed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups cherry tomatoes, halved
• 2 ears of corn, husked, kernels removed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small red onion, thinly sliced
• 2 tablespoons chopped fresh parsley
• 1 ripe avocado, diced

For the tahini dressing:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1 tablespoon agave syrup
• 1 clove garlic, minced
• Salt and pepper to taste

Directions:

Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed tofu with olive oil, smoked paprika, garlic powder, dried thyme, salt, and pepper until well coated. Arrange the tofu cubes on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden and crispy. While the tofu is baking, cook the quinoa according to package instructions. Once cooked, fluff it with a fork and set aside to cool. Combine the cherry tomatoes, corn kernels, diced bell peppers, and sliced red onion in a separate large bowl. Toss with olive oil, salt, and pepper. Spread the vegetables on a baking sheet lined with parchment paper and roast in the oven for 15-20 minutes or until slightly charred.

In the meantime, prepare the tahini dressing by whisking together tahini, lemon juice, water, maple syrup, minced garlic, salt, and pepper in a small bowl. Adjust seasoning to taste. Once the tofu and roasted vegetables are ready, assemble the salad. Combine the cooked quinoa, roasted vegetables, crispy tofu cubes, chopped parsley, and diced avocado in a large serving bowl. Drizzle the tahini dressing over the salad and gently toss until everything is well coated. Serve the Roasted Summer Vegetable Quinoa Tofu Avocado Salad immediately, or refrigerate until ready to serve.

Let’s celebrate the flavors of summer and nourish our bodies with love, one delicious bite at a time! For more recipes, be sure to check out my online wellness programs.