Roasted Vegetable Salad (Printable version)

Tender roasted vegetables served warm or room temperature over fresh mixed greens.

# Ingredient List:

→ Vegetables

01 - 1 medium zucchini, sliced into ½-inch rounds
02 - 1 red bell pepper, seeded and cut into 1-inch pieces
03 - 1 yellow bell pepper, seeded and cut into 1-inch pieces
04 - 1 small red onion, cut into wedges
05 - 1 small eggplant, cut into 1-inch cubes
06 - 8 oz cherry tomatoes, halved
07 - 2 tbsp olive oil
08 - 1 tsp dried Italian herbs (thyme, oregano, basil blend)
09 - Salt and freshly ground black pepper, to taste

→ Greens

10 - 5 oz mixed salad greens (arugula, spinach, or spring mix)

→ Dressing

11 - 3 tbsp extra virgin olive oil
12 - 2 tbsp balsamic vinegar
13 - 1 tsp Dijon mustard
14 - 1 clove garlic, finely minced
15 - ½ tsp honey or maple syrup
16 - Salt and freshly ground black pepper, to taste

→ Optional Garnish

17 - 2 tbsp toasted pine nuts or chopped walnuts
18 - Shaved Parmesan or crumbled feta cheese (omit for vegan)

# How-To Steps:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - Combine zucchini, bell peppers, red onion, eggplant, and cherry tomatoes in a bowl with 2 tbsp olive oil, dried Italian herbs, salt, and pepper. Toss until evenly coated.
03 - Spread vegetables evenly on the baking sheet and roast for 25 to 30 minutes, stirring halfway through, until tender and lightly caramelized.
04 - Whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, honey, salt, and pepper in a small bowl until emulsified.
05 - Place mixed salad greens on a serving platter or individual plates, then layer warm or room temperature roasted vegetables on top.
06 - Drizzle the dressing over the salad and garnish with optional pine nuts and cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • Roasted vegetables get sweet and tender while the pan does almost all the work, leaving you free to breathe for once.
  • It tastes just as good cool the next day, which means lunch is already waiting in your fridge.
  • You can swap in whatever vegetables you're craving or have lurking in the crisper, so it never gets boring.
02 -
  • Don't crowd the baking sheet or your vegetables will steam instead of roast—give them space and they'll caramelize beautifully.
  • Stir the vegetables halfway through roasting so nothing burns flat against the pan and everything cooks at the same pace.
03 -
  • Use parchment paper on your baking sheet so the vegetables don't stick and cleanup takes thirty seconds instead of fifteen minutes of scrubbing.
  • If your vegetables aren't caramelizing by the thirty-minute mark, bump the oven up another twenty-five degrees—ovens vary wildly, and yours might need extra heat.
Go back