Keto Balsamic Roasted Vegetable Salad

Indulge in a vibrant mix of roasted vegetables, drizzled with a rich balsamic reduction, perfect for a keto-friendly meal that doesn't skimp on flavor.

Course Lunch

Cuisine International

Keyword Keto Balsamic Roasted Vegetable Salad, Keto Vegetables, Low-Carb Salad, Roasted Veggie Keto Salad

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 180kcal

Equipment

Baking sheet
Oven
Small saucepan
Spoon for stirring
Serving dish

Ingredients

1 medium zucchini, sliced (approx. 196g / 7 oz)
1 red bell pepper, cut into 1-inch pieces (approx. 164g / 5.8 oz)
1 yellow bell pepper, cut into 1-inch pieces (approx. 164g / 5.8 oz)
1 small red onion, sliced (approx. 110g / 3.9 oz)
8 cherry tomatoes, halved (approx. 100g / 3.5 oz)
2 tablespoons olive oil (30 ml)
Salt and pepper, to taste
¼ cup balsamic vinegar (60 ml)
2 teaspoons erythritol optional, for a sweeter reduction
½ cup feta cheese, crumbled (approx. 75g / 2.6 oz)
2 tablespoons fresh basil, chopped

Instructions

Preheat Oven: Begin by preheating your oven to 425°F (220°C). This high temperature is ideal for roasting vegetables, giving them a nice char and bringing out their natural sweetness.
Prepare Vegetables: On a large baking sheet, spread out the sliced zucchini, red and yellow bell peppers, red onion, and cherry tomatoes. Drizzle the olive oil over the vegetables, and season them with salt and pepper. Toss everything together to ensure the vegetables are well-coated.
Roast Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for about 25 minutes, or until they are tender and have some charred edges. Halfway through the cooking time, give them a stir to ensure even roasting.
Reduce Balsamic Vinegar: While the vegetables are roasting, prepare the balsamic reduction. Pour the balsamic vinegar into a small saucepan, add erythritol if desired, and simmer over medium-low heat. Allow it to reduce by half, which should take about 10 minutes. The reduction should coat the back of a spoon when it’s ready.
Assemble Salad: Once the vegetables are roasted, remove them from the oven and let them cool slightly. Transfer the roasted vegetables to a serving dish. Drizzle the balsamic reduction over the warm vegetables and toss gently to combine.
Garnish and Serve: Sprinkle the crumbled feta cheese and fresh basil over the top of the salad just before serving. This adds a creamy texture and a fresh flavor that complements the roasted vegetables and tangy balsamic perfectly.

Notes

For the best flavor, use high-quality balsamic vinegar, as it will reduce to a more flavorful glaze.

The erythritol in the balsamic reduction is optional. Omit it if you prefer a more tangy flavor, or replace it with your preferred keto-friendly sweetener.

Allow the roasted vegetables to cool for a few minutes before adding the feta cheese to prevent it from melting entirely.

This salad can be served warm or at room temperature, making it a flexible option for meal prep or potlucks.

Feel free to experiment with different vegetables based on seasonality and personal preference.

Nutrition