Description
This Summer Roasted Vegetable Salad is a vibrant and healthy Mediterranean-inspired dish featuring tender, caramelized zucchini, squash, bell peppers, red onion, and cherry tomatoes, all roasted to perfection and served over fresh mixed greens or arugula. Enhanced with a hint of garlic, Italian herbs, and optional creamy feta or goat cheese, then drizzled with a tangy balsamic glaze, this salad makes a perfect light lunch or side dish that can be enjoyed warm, at room temperature, or chilled.
Ingredients
Scale
Vegetables
- 1 zucchini, sliced into half-moons
- 1 yellow squash, sliced into half-moons
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 1 cup cherry tomatoes
Seasoning & Dressing
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp dried Italian herbs
- 2 tbsp balsamic glaze or vinaigrette, for drizzling
Salad Base & Optional
- 4 cups mixed greens or arugula
- 1/4 cup crumbled feta or goat cheese (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables evenly and perfectly caramelizing them.
- Prepare Vegetables: On a large baking sheet, combine the zucchini, yellow squash, red and yellow bell peppers, sliced red onion, and cherry tomatoes. Toss them with olive oil, salt, black pepper, garlic powder, and dried Italian herbs to coat all pieces thoroughly for maximum flavor.
- Roast Vegetables: Spread the vegetables out in a single layer on the baking sheet to ensure even roasting. Place the sheet in the oven and roast the vegetables for 20 to 25 minutes. Stir halfway through cooking to help them cook evenly and develop a delightful caramelization and tenderness.
- Cool Roasted Vegetables: Remove the baking sheet from the oven and allow the roasted vegetables to cool slightly before assembling the salad, which helps maintain texture and flavor balance.
- Assemble Salad: Arrange the mixed greens or arugula on a large serving platter or divide among individual plates. Top with the warm or room temperature roasted vegetables evenly distributed.
- Add Cheese & Dressing: Sprinkle the crumbled feta or goat cheese over the salad if desired. Drizzle the balsamic glaze or vinaigrette over the top just before serving to add tang and subtle richness.
Notes
- Serve the salad warm, at room temperature, or chilled according to preference.
- Add grilled chicken or chickpeas for a protein boost to make it a more substantial meal.
- This salad keeps well for meal prep and can be stored in the fridge for up to 3 days; store the dressing separately to keep the greens fresh.
