Roasted Vegetable Salad (Print)

Hearty mix of warm roasted vegetables and fresh greens finished with a tangy balsamic dressing.

# Components:

→ 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 tablespoons olive oil
08 - 1 teaspoon 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 tablespoons extra virgin olive oil
12 - 2 tablespoons balsamic vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 clove garlic, finely minced
15 - ½ teaspoon honey or maple syrup
16 - Salt and freshly ground black pepper, to taste

→ Optional Garnish

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

# Directions:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, combine zucchini, bell peppers, red onion, eggplant, and cherry tomatoes. Toss with 2 tablespoons olive oil, dried Italian herbs, salt, and pepper until evenly coated.
03 - Spread the vegetables in a single layer on the prepared baking sheet. 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 - Arrange mixed greens on a serving platter or individual plates. Top with warm or room-temperature roasted vegetables.
06 - Drizzle the salad with the balsamic dressing. Garnish with toasted pine nuts and cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like summer in a bowl, but comes together faster than you'd think, which means weeknight dinners become less of a chore.
  • The warm roasted vegetables stay juicy and tender while the greens underneath stay just crisp enough, and somehow the whole thing feels both comforting and light.
02 -
  • Don't skip stirring the vegetables halfway through roasting; the ones on the bottom will burn while the ones on top stay pale if you leave them alone.
  • If your dressing keeps separating, you probably need more mustard or a real emulsifier like an egg yolk, but the mustard usually does the trick just fine.
03 -
  • Cut all your vegetables to roughly the same size so they roast evenly and finish at the same time, which prevents some from turning mushy while others stay firm.
  • Don't skip the parchment paper on your baking sheet; it makes cleanup trivial and prevents anything from sticking, which means you get cleaner caramelization on the bottom of each piece.
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