Roasted Vegetable Salad (Printable)

Tender roasted vegetables atop fresh greens with a zingy balsamic dressing and optional nutty garnish.

# Ingredient list:

→ Vegetables

01 - 1 medium zucchini, sliced into 1/2-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, cubed into 1-inch pieces
06 - 8 oz cherry tomatoes, halved
07 - 2 tablespoons olive oil
08 - 1 teaspoon dried Italian herbs (thyme, oregano, basil mix)
09 - Salt and freshly ground black pepper, to taste

→ Greens

10 - 5 oz mixed salad greens (arugula, spinach, 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 - 1/2 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)

# Step-by-Step Guide:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss zucchini, bell peppers, red onion, eggplant, and cherry tomatoes with 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 olive oil, balsamic vinegar, Dijon mustard, garlic, honey, salt, and pepper in a small bowl until emulsified.
05 - Arrange salad greens on a platter or plates, top with warm or room temperature roasted vegetables, then drizzle with the dressing.
06 - Garnish with toasted pine nuts and cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • Roasting transforms even ordinary vegetables into something rich and caramelized that tastes like you spent hours cooking.
  • It works warm, room temperature, or even cold, so you can make it whenever it fits your day.
  • The tangy dressing cuts through the sweetness of the roasted vegetables like they were meant to find each other.
02 -
  • Don't crowd the baking sheet; if vegetables are piled on top of each other they'll steam instead of roast, and that's when you lose the magic.
  • Cherry tomatoes go in halfway through because they cook so fast they'll burst into nothing if you roast them the whole time.
  • The dressing tastes raw right after you make it; let it sit for a few minutes and the flavors marry into something smooth.
03 -
  • Buy vegetables in season and whatever color variations you find; they roast the same way and taste better when they're at their peak.
  • If your oven runs hot, start checking the vegetables at twenty minutes; every oven has a different personality, and you're looking for caramelization, not char.
Return