Main Courses Salads

Roasted Vegetable Salad recipe

Name: Roasted Vegetable Salad recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Ingredients: 3 units medium eggplants; 1 unit red bell pepper; 1 unit yellow bell pepper; 3 units zucchini; 4 units large carrots; 2 units large onions; to taste fresh thyme; to taste fresh oregano; to taste fresh rosemary; to taste salt; to taste black pepper; 120 milliliters vinegar; 2 units chopped bird's eye chili peppers; 240 milliliters extra virgin olive oil; to taste raisins; to taste olives; to taste walnuts

Bite Chase December 26, 2024

Servings: 6 Total Time: 1 hr Difficulty: Beginner

Jump To Recipe Print Recipe

A colorful and hearty salad!

This Roasted Vegetable Salad is a delightful blend of flavors and textures that will brighten any meal. Perfect as a starter or main dish, it’s packed with nutrients and vibrant colors. Your taste buds will thank you!

Print Recipe

Roasted Vegetable Salad recipe

Author: Bite Chase Cooking Method: Roasting Cuisine: Chinese, Italian, Mediterranean Courses: Main Courses, Salads Recipe Keys: Mixing

Difficulty: Beginner Prep Time 20 mins Cook Time 40 mins Total Time 1 hr

Cooking Temp: 200 °C Servings: 6 Estimated Cost: $ 15

Best Season: Suitable throughout the year

Dietary:

G Gluten-Free V Vegan

Description

This Roasted Vegetable Salad is a delightful blend of flavors and textures that will brighten any meal. Perfect as a starter or main dish, it's packed with nutrients and vibrant colors. Your taste buds will thank you!

Instructions

Preparation

Prepare the Vegetables

Cut the medium eggplants, red bell pepper, yellow bell pepper, zucchinis, large carrots, and large onions into thin julienne strips.

Mix and Bake

Combine Ingredients

Mix well, then add fresh thyme, oregano, rosemary, raisins, olives, and walnuts (optional). Season with salt, black pepper, 120 milliliters of vinegar, and 2 chopped bird's eye chili peppers without seeds, along with 240 milliliters of extra virgin olive oil.

Cooking

Bake

Cover with aluminum foil and bake in a preheated hot oven. After this time, remove the foil, mix well, adjust seasoning if necessary, and let it bake for another 20 minutes.

Serving

Serve

Serve hot or cold as an appetizer with pita bread or French bread.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 2793kcal

% Daily Value *
Total Fat 225.7g348%
Saturated Fat 31.6g158%
Trans Fat 0.0g
Sodium 307.1mg13%
Potassium 7346.3mg210%
Total Carbohydrate 190.4g64%
Dietary Fiber 73.0g292%
Sugars 104.6g
Protein 32.5g65%

Vitamin A 2691.20 IU
Vitamin C 680.65 mg
Calcium 445.65 mg
Iron 10.19 mg
Vitamin D 0.00 IU
Vitamin E 41.12 IU
Vitamin K 261.22 mcg
Thiamin 1.36 mg
Riboflavin 1.57 mg
Niacin 19.51 mg
Vitamin B6 3.82 mg
Folate 720.43 mcg
Vitamin B12 0.00 mcg
Phosphorus 891.09 mg
Magnesium 441.05 mg
Zinc 6.37 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Feel free to customize the vegetables based on your preferences!

Keywords: salad, roasted vegetables, healthy, appetizer

Rate this recipe:

Frequently Asked Questions (FAQs) for Roasted Vegetable Salad

Expand All:

Can I use different vegetables?

Absolutely! You can use any vegetables you like or have on hand.

How long does this salad last in the fridge?

This salad can last up to 3 days in the refrigerator when stored in an airtight container.

Can I make this salad ahead of time?

Yes, you can prepare it in advance; just reheat it before serving if you prefer it warm.

Is this salad vegan?

Yes, all the ingredients are plant-based and suitable for a vegan diet.

What can I serve it with?

This salad pairs wonderfully with pita bread, grilled meats, or as a side dish for any meal.

Enjoy this vibrant salad at your next gathering! It's not only delicious but also healthy and satisfying.

Rate this recipe

Add a question

Roasted Vegetable Salad recipe