Roasted Vegetable Salad
A vibrant roasted vegetable salad featuring eggplant, squash, peppers, and asparagus, dressed with a tangy lemon and vinegar vinaigrette, perfect for light, healthy gatherings.
Ingredients
Instructions
- Preheat the oven to 450°F (230°C).
- Grease a large baking sheet.
- Spread the eggplant and squash slices out in an even layer on the prepared baking sheet.
- Place the garlic cloves off to one side of the pan to find them later.
- Bake for 15 minutes in the preheated oven.
- While the vegetables roast, whisk together the red wine vinegar, balsamic vinegar, olive oil, and lemon juice in a large serving bowl.
- Season the dressing with oregano, parsley, salt, and pepper.
- Remove the garlic cloves from the oven and chop or mash them.
- Whisk the garlic into the dressing and set aside.
- Remove the vegetables from the oven and stir the squash and eggplant.
- Layer the asparagus, red onion, and red bell pepper over the roasted eggplant and squash.
- Return the baking sheet to the oven and roast for another 15 to 20 minutes, or until the asparagus is tender but still bright green.
- When the vegetables are cooked through and slightly toasted, remove them from the oven and transfer to the bowl with the dressing.
- Stir to coat the vegetables evenly with the dressing.
- Taste and adjust salt and pepper if necessary.
- Chill the salad for a few hours to marinate the vegetables before serving.
Tips & Substitutions
For added flavor, consider marinating the eggplant in balsamic vinegar for 30 minutes before roasting. You can substitute zucchini for yellow squash or use any seasonal vegetables available. Fresh herbs like thyme or basil can also enhance the dressing. Ensure to cut vegetables into similar sizes for even roasting, and feel free to adjust the vinegar proportions to your taste.
Serving Suggestions
This roasted vegetable salad pairs beautifully with Lemon-Basil Carrot Bundles or can be served alongside grilled chicken or fish for a complete meal. It also makes a vibrant side dish for picnics or barbecues. Consider serving it over a bed of mixed greens for added texture and freshness.
Storage & Reheating
Store any leftover roasted vegetable salad in an airtight container in the refrigerator for up to three days. To reheat, place the salad in a microwave-safe dish and heat on low power in short intervals to avoid overcooking. Alternatively, you can serve it cold as a refreshing salad.
Nutrition & Diet Analysis (per serving)
Each serving of Roasted Vegetable Salad contains roughly 372 calories, with 11g protein, 52g carbohydrates, and 19g fat. It is an excellent source of iron (154% of the Daily Value), dietary fiber (99% of the Daily Value), and calcium (65% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 604mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
While fresh vegetables provide the best texture and flavor, you can use frozen vegetables if needed. Just ensure they are fully thawed and pat them dry to remove excess moisture before roasting to achieve the best results.
What can I substitute for red wine vinegar?
If you don't have red wine vinegar on hand, apple cider vinegar is a great substitute as it offers a similar tanginess. Alternatively, white wine vinegar or a mixture of balsamic vinegar with a splash of water can also work well.
How do I make this salad vegan?
This roasted vegetable salad is naturally vegan as it contains no animal products. Just ensure that any additional ingredients like dressings or toppings are also plant-based, and feel free to add chickpeas or lentils for extra protein.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).