Roasted vegetable salad

Roasted vegetable salad

  • Prep: 45 min
  • Cook Time: 15 min
  • Total: 1 hr
  • Serving: 10

Serve this hearty salad hot, chilled, or at cool room temperature. Vary the herbs you use to match your main dish.


  • 2 medium eggplant, peeled and cut into large dice
  • 2 medium zucchini, washed and cut into large dice
  • 2 medium eggplant, peeled and cut into large dice


  1. Preheat oven to 400 degrees F. Combine all vegetables and garlic in a large mixing bowl. Drizzle with ¼ cup olive oil and sprinkle with salt, pepper, and rosemary. Toss to coat evenly.
  2. Pour vegetables into an oiled roasting pan or rimmed baking sheet in a single layer—use more than one pan if necessary. Bake at 400 degrees for 30 to 45 minutes, turning over with a broad spatula once midway, until tender and lightly charred in places.
  3. Remove vegetables to serving dish, drizzle with additional olive oil and some balsamic vinegar; toss. Adjust seasonings and serve hot, chilled, or at room temperature.

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