Roasted vegetable salad recipe

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  • Yield: 4 Servings


  • 1 onion
  • 1 eggplant, about 8 oz/225 g
  • 1 red bell pepper, seeded
  • 1 orange bell pepper, seeded
  • 1 large zucchini, about 6 oz/175 g
  • 2–4 garlic cloves
  • 2–4 tbsp olive oil
  • salt and pepper
  • 1 tbsp shredded fresh basil
  • Freshly shaved Parmesan cheese, to serve
  • Fresh crusty bread, to serve
For the Dressing
  • 1 tbsp balsamic vinegar
  • 2 tbsp extra-virgin olive oil
  • Salt and pepper
How to Make It
  1. Preheat the oven to 400°F/200°C. Cut all the vegetables into even-size wedges, put into a roasting pan, and sprinkle over the garlic.
  2. Pour over 2 tablespoons of the olive oil and turn the vegetables in the oil until well coated. Add a little salt and pepper. Roast in the preheated oven for 40 minutes, or until tender, adding the extra olive oil if becoming too dry.
  3. Meanwhile, put the vinegar, extra-virgin olive oil, and salt and pepper to taste into a screw-top jar and shake until blended.
  4. Once the vegetables are cooked, remove from the oven, arrange on a serving dish, and pour over the dressing. Sprinkle with the basil and serve with shavings of Parmesan cheese. Serve warm or cold with fresh crusty bread.

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