Roasted Vegetable Salad (Print Version)

Tender roasted veggies served warm on fresh greens with a zesty balsamic dressing.

# 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, diced 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 option)

# Steps:

01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, combine zucchini, red and yellow bell peppers, red onion, eggplant, and cherry tomatoes. Toss with olive oil, dried herbs, salt, and pepper until fully coated.
03 - Arrange the vegetables in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring once halfway through, until tender and lightly caramelized.
04 - In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, honey, salt, and pepper until emulsified.
05 - Spread the mixed greens on a platter or on individual serving plates. Top with warm or room-temperature roasted vegetables.
06 - Drizzle the balsamic dressing over the salad. Sprinkle with pine nuts and cheese if desired. Serve immediately.

# Helpful Hints:

01 -
  • Warm roasted vegetables stay tender and almost buttery, nothing like the limp sad salads you've suffered through before.
  • The balsamic dressing actually tastes like something worth drizzling, not like you're just going through the motions.
  • It's flexible enough to throw together with whatever vegetables decide to hang around your kitchen.
02 -
  • Don't wash your vegetables and then roast them while damp, because that moisture will steam them instead of letting them develop that golden, caramelized exterior that makes this dish worth eating.
  • The dressing needs Dijon mustard or some other emulsifier, otherwise you'll end up with separated vinegar and oil that looks sad and separates on the plate.
03 -
  • If your dressing breaks and looks separated, whisk in a tiny amount of water or Dijon mustard to bring it back together instead of starting over.
  • Roast your vegetables on the same sheet in a single layer rather than piled on top of each other, because crowding them is the single fastest way to make them steam instead of caramelize.
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