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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.

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

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

Find it online: https://thefamilycooking.com/vegetarian-roasted-vegetables-salad/