Roasted Vegetable Salad (Print)

Tender roasted vegetables served warm on 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 oz cherry tomatoes, halved
07 - 2 tbsp olive oil
08 - 1 tsp 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 tbsp extra virgin olive oil
12 - 2 tbsp balsamic vinegar
13 - 1 tsp Dijon mustard
14 - 1 clove garlic, finely minced
15 - ½ tsp honey or maple syrup
16 - Salt and freshly ground black pepper, to taste

→ Optional Garnish

17 - 2 tbsp toasted pine nuts or chopped walnuts
18 - Shaved Parmesan or crumbled feta cheese (omit for vegan preparation)

# How To Make It:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, toss zucchini, bell peppers, red onion, eggplant, and cherry tomatoes with 2 tablespoons of olive oil, dried Italian herbs, salt, and pepper until evenly coated.
03 - Spread the vegetables in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, stirring halfway through, until tender and lightly caramelized.
04 - Whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, garlic, honey, salt, and pepper in a small bowl until emulsified.
05 - Arrange mixed salad greens on a large platter or individual plates.
06 - Top greens with warm or room-temperature roasted vegetables, drizzle with dressing, and garnish with nuts and cheese if desired. Serve immediately.

# Expert Tips:

01 -
  • Roasting brings out a natural sweetness in vegetables that raw versions never achieve, making this feel indulgent rather than virtuous.
  • Everything can be prepped ahead and thrown together minutes before serving, which somehow makes last-minute guests feel less stressful.
  • It tastes just as good cold the next day, so you're really making two meals at once.
02 -
  • Don't overcrowd the baking sheet or your vegetables will steam instead of roast, which is the difference between crispy-edged perfection and soggy disappointment.
  • Taste the dressing before you drizzle it; if it tastes too acidic, whisk in another teaspoon of honey, and if it's too sweet, add a pinch more mustard and salt.
  • Warm vegetables on cool greens create a subtle temperature contrast that feels elegant and makes the salad taste more alive than if everything were the same temperature.
03 -
  • If your vegetables release a lot of liquid on the baking sheet, drain it off halfway through roasting so they can actually caramelize instead of steaming in their own juices.
  • Taste one of the roasted vegetables before you dress the salad; it should be fully tender and slightly charred on the edges, and then you know you've nailed the timing.
Return