Roasted Vegetable Salad Recipe
Roasted Vegetable Salad is a colourful, wholesome Mediterranean-inspired dish made with perfectly roasted vegetables, protein-rich chickpeas, fresh salad leaves, fragrant herbs, and a zesty homemade lemon dressing. Packed with vibrant flavours, nutrients, and satisfying textures, it's easy to prepare and perfect for lunch, dinner, meal prep, or as a healthy side dish. Whether served warm or chilled, this delicious salad is a fresh and nourishing recipe the whole family will enjoy.
Equipment
- 1 Chef's Knife -
- 1 Cutting Board -
- 1 Large Mixing Bowl
- Measuring Spoons
- Measuring Cups
- 1 Large Baking Tray
- 1 Baking Paper
- 1 Oven Gloves:
- 1 Wooden Spoon or Spatula
- 1 Small Bowl –
- 1 Large Serving Bowl –
Ingredients
- 2 red bell peppers
- 2 yellow bell peppers
- 2 courgettes zucchini
- 2 red onions
- 1 medium aubergine eggplant
- 250 g cherry tomatoes
- 4 garlic cloves
- 2 × 400g tins chickpeas - drained and rinsed
- 150 g mixed salad leaves
- ½ cup fresh parsley
- ¼ cup fresh basil leaves
- 4 tablespoons olive oil - extra virgin
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1½ teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 100 g feta cheese - optional
- ¼ cup toasted pumpkin seeds or pine nuts
Instructions
Step 1: Prepare the Vegetables
- Wash and dry all the vegetables thoroughly.
- Cut the peppers, courgettes, aubergine and onions into evenly sized chunks.
- Leave the cherry tomatoes whole.
- Peel the garlic cloves.
Step 2: Season Everything
- Place all the chopped vegetables into a large mixing bowl.
- Drizzle with the olive oil.
- Sprinkle over the salt, black pepper, dried oregano and smoked paprika.
- Toss thoroughly until every vegetable is evenly coated.
Step 3: Roast the Vegetables
- Preheat the oven to 220°C (200°C Fan).
- Spread the vegetables across a lined baking tray in a single layer.
- Roast for 30–35 minutes.
- Turn the vegetables halfway through roasting to encourage even caramelisation.
- Add the cherry tomatoes during the final 10 minutes to prevent them from becoming overcooked.
Step 4: Prepare the Dressing
- Combine the lemon juice, olive oil, Dijon mustard and honey in a small bowl.
- Whisk until the dressing is smooth and creamy.
- Taste and adjust the seasoning if necessary.
Step 5: Assemble the Salad
- Arrange the mixed salad leaves in a large serving bowl.
- Add the drained chickpeas.
- Spoon the warm roasted vegetables over the leaves.
- Scatter the chopped parsley and basil over the top.
- Sprinkle with feta cheese, if using.
- Finish with the toasted pumpkin seeds or pine nuts.
- Drizzle generously with the prepared dressing.
- Toss gently until everything is evenly coated.
Notes
- 🥗 For the best flavour, allow the roasted vegetables to cool for 5–10 minutes before tossing them with the salad leaves and dressing.
- 🔥 Roast the vegetables in a single layer to achieve beautifully caramelised edges instead of steaming.
- 🌿 Fresh herbs such as parsley and basil add a burst of freshness, so add them just before serving.
- 🍋 Taste the dressing before serving and adjust the lemon juice, salt or pepper to suit your preference.
- 🫘 Drain and rinse the chickpeas thoroughly to remove excess sodium and improve their flavour.
- 🧀 If using feta cheese, sprinkle it over the salad at the end to keep its creamy texture intact.
- 🥣 This Roasted Vegetable Salad can be enjoyed warm, at room temperature or chilled, making it perfect for meal prep and packed lunches.
- ❄️ Store leftovers in an airtight container in the refrigerator for up to 4 days. For the freshest results, keep the dressing separate until ready to serve.
- 🌾 For a heartier meal, serve with quinoa, couscous, pearl barley or crusty bread.
- 💚 Feel free to customise the recipe with seasonal vegetables, nuts, seeds or your favourite protein while maintaining the delicious Mediterranean-inspired flavours.