Roasted Vegetable Salad (Print Version)

A colorful blend of warm roasted vegetables atop mixed greens with a tangy balsamic drizzle.

# What You'll Need:

→ 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 ounces 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 ounces 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 - 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)

# How to Make It:

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. Add 2 tablespoons olive oil, dried Italian herbs, salt, and pepper. Toss until evenly coated.
03 - Spread 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 - Place mixed salad greens onto a large serving platter or individual plates.
06 - Top greens with warm or room-temperature roasted vegetables.
07 - Drizzle balsamic dressing over the salad. Garnish with toasted pine nuts and cheese if desired. Serve immediately.

# Additional Tips::

01 -
  • The vegetables get slightly charred and sweet from roasting, which makes even a simple salad feel special and intentional.
  • It works warm, room temperature, or even chilled, so you can make it whenever and eat it however life allows.
  • One bowl, minimal fuss, and you end up with something that tastes like you spent way more time than you actually did.
02 -
  • Don't skip stirring halfway through roasting, or you'll have some sides burnt and others pale, which looks careless even if it tastes okay.
  • If your greens wilt too much from the warm vegetables, chill them beforehand, but honestly that slight wilt is part of the appeal and keeps things from feeling too cold and detached.
  • Make the dressing first so the flavors have time to marry while the vegetables roast, it makes a real difference compared to whisking it at the last second.
03 -
  • Pat your vegetables dry before tossing in oil, excess moisture keeps them steaming instead of caramelizing and gets in the way of that golden finish.
  • Don't be afraid to taste the dressing before it hits the salad, you're the only one who knows if it needs more punch or sweetness.
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