Roasted Vegetable Salad (Print view)

A warm, colorful salad combining roasted vegetables and fresh greens with a zesty balsamic dressing.

# List of Ingredients:

→ Vegetables

01 - 1 medium zucchini, cut into 1/2-inch slices
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, to taste
10 - Freshly ground black pepper, to taste

→ Greens

11 - 5 oz mixed salad greens (arugula, spinach, spring mix)

→ Dressing

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

→ Optional Garnish

19 - 2 tbsp toasted pine nuts or chopped walnuts
20 - Shaved Parmesan or crumbled feta cheese (omit for vegan option)

# Step-by-Step Directions:

01 - Preheat the oven to 425°F. 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 black 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 olive oil, balsamic vinegar, Dijon mustard, minced garlic, honey, salt, and pepper in a small bowl until emulsified.
05 - Arrange salad greens on a serving platter or individual plates. Top with roasted vegetables warmed or at room temperature.
06 - Drizzle with the balsamic dressing. Add pine nuts and cheese if desired. Serve immediately.

# Expert Suggestions:

01 -
  • Roasted vegetables taste almost like a different dish—sweeter and deeper than their raw counterparts.
  • It comes together in under an hour and works warm or cold, making it perfect for meal prep or last-minute entertaining.
  • The balsamic dressing is so good you'll want to drizzle it on everything in your kitchen.
02 -
  • Don't crowd the baking sheet—vegetables need space to caramelize, not steam; if yours look crowded, use two sheets and stagger the racks.
  • A quick stir halfway through roasting makes the difference between evenly cooked vegetables and some that are brown while others are pale.
  • The dressing tastes better after sitting for 10 minutes, giving the flavors time to meld and develop.
03 -
  • Pat your vegetables dry before roasting—any excess moisture will cause them to steam rather than caramelize, and you'll miss out on that crucial browning.
  • Make extra dressing and keep it in the fridge; it's perfect on leftovers, as a marinade for grilled vegetables, or drizzled over avocado toast.
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