Vegetarian Roasted Vegetables Salad

Why You’ll Love This Recipe

This salad is the perfect combination of warm, roasted comfort and crisp, fresh texture. It’s easy to customize with your favorite vegetables or whatever you have on hand, making it a great clean-out-the-fridge recipe. Whether you’re serving it warm or chilled, as a main course or side dish, it’s a nourishing and flavorful option that works year-round.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bell peppers
• Zucchini
• Eggplant
• Red onion
• Cherry tomatoes
• Carrots
• Olive oil
• Salt
• Black pepper
• Garlic powder or minced garlic
• Fresh herbs (like parsley, basil, or thyme)
• Baby spinach or arugula (optional, for serving)
• Feta cheese or goat cheese (optional, for topping)
• Balsamic vinegar or lemon juice (for dressing)

Directions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Chop all vegetables into similar-sized pieces for even roasting.
3. In a large bowl, toss vegetables with olive oil, salt, pepper, and garlic.
4. Spread in a single layer on the baking sheet. Roast for 25–30 minutes, stirring halfway, until vegetables are tender and slightly caramelized.
5. Let the vegetables cool slightly.
6. In a large bowl or serving platter, layer the roasted vegetables over baby spinach or arugula if using.
7. Drizzle with balsamic vinegar or a simple lemon vinaigrette.
8. Sprinkle with crumbled feta or goat cheese and chopped fresh herbs.
9. Serve warm, at room temperature, or chilled.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Make it vegan: Omit the cheese or use a plant-based alternative.
• Add grains: Serve over cooked quinoa, couscous, or farro for a heartier salad.
• Include legumes: Add chickpeas or white beans for extra protein and fiber.
• Switch up the dressing: Try tahini dressing, herbed yogurt, or a mustard vinaigrette.
• Use seasonal veggies: Swap in sweet potatoes, Brussels sprouts, or asparagus depending on what’s available.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
This salad can be enjoyed cold or at room temperature, but if you prefer it warm, reheat the roasted vegetables in the oven or a skillet before serving over greens.
Keep dressing separate if storing for meal prep to maintain freshness.

FAQs

Can I roast the vegetables ahead of time?

Yes, you can roast the vegetables up to 3 days in advance and store them in the fridge.

What vegetables roast best for salad?

Root vegetables, bell peppers, onions, squash, zucchini, and eggplant all roast well and hold up nicely in salad form.

Is this salad served warm or cold?

Either! It’s delicious warm right out of the oven, or chilled for a refreshing option.

Can I use frozen vegetables?

Fresh vegetables are recommended for the best texture, but you can use frozen in a pinch—just be sure to roast them longer to remove excess moisture.

What’s the best dressing for this salad?

A simple balsamic vinaigrette or lemon-based dressing works beautifully to balance the roasted flavors.

How do I keep the greens from wilting?

If using greens, serve the roasted vegetables slightly cooled or keep greens and vegetables separate until just before serving.

Can I make this for a crowd?

Yes, just double or triple the ingredients and use multiple baking sheets to avoid overcrowding.

What cheese works best?

Feta, goat cheese, or shaved Parmesan all add a tangy richness that complements the roasted flavors.

Is this salad gluten-free?

Yes, as long as your dressing and cheese (if using) are gluten-free.

Can I add nuts or seeds?

Absolutely. Toasted pine nuts, almonds, or pumpkin seeds add great crunch and flavor.

Conclusion

Vegetarian Roasted Vegetables Salad is a flexible, flavor-packed dish that’s easy to make and endlessly customizable. With its medley of colorful veggies, rich roasted flavor, and light dressing, it’s a healthy and satisfying choice for any occasion. Serve it as a main course, side, or potluck favorite—you’ll love how effortlessly delicious it is.

Vegetarian Roasted Vegetables Salad

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Vegetarian Roasted Vegetables Salad is a hearty, colorful dish featuring oven-roasted seasonal vegetables tossed with fresh herbs and a tangy vinaigrette. It’s perfect served warm or chilled, and works as a wholesome main or flavorful side.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 to 6 servings
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean-Inspired
• Diet: Vegetarian

Ingredients

• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, sliced
• 1 small eggplant, cubed
• 1 red onion, sliced
• 1 cup cherry tomatoes
• 2 carrots, sliced
• 3 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste
• 1 teaspoon garlic powder or 2 cloves minced garlic
• 1/4 cup fresh parsley, basil, or thyme, chopped
• 2 cups baby spinach or arugula (optional)
• 1/4 cup crumbled feta or goat cheese (optional)
• 2 tablespoons balsamic vinegar or lemon juice

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Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Chop all vegetables into similar-sized pieces for even roasting.
3. In a large bowl, toss chopped vegetables with olive oil, salt, pepper, and garlic.
4. Spread the vegetables in a single layer on the baking sheet and roast for 25–30 minutes, stirring halfway, until tender and slightly caramelized.
5. Let vegetables cool slightly after roasting.
6. In a large serving bowl or platter, layer roasted vegetables over baby spinach or arugula, if using.
7. Drizzle with balsamic vinegar or lemon juice and toss gently to combine.
8. Top with crumbled cheese and fresh herbs before serving.

Notes

• Make it vegan by omitting the cheese or using a plant-based alternative.
• Use any seasonal vegetables you have on hand.
• For added protein, mix in cooked chickpeas or white beans.
• Store dressing separately if prepping ahead to avoid soggy greens.
• This salad is great served warm, room temp, or cold.

Nutrition

• Serving Size: 1.5 cups
• Calories: 210
• Sugar: 7g
• Sodium: 300mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 5g
• Protein: 4g
• Cholesterol: 10mg