Emily's roasted vegetable salad

    55 min

    This is a delicious vegetable salad that's colourful as well as flavourful.

    27 people made this

    Serves: 10 

    • 1 aubergine - quartered lengthways, and sliced
    • 2 small courgette, halved lengthwise and sliced
    • 4 cloves garlic, peeled
    • 4 tablespoons olive oil, or as needed
    • 1 red pepper, seeded and sliced into strips
    • 1 bunch asparagus, trimmed and cut into thirds
    • 1/2 red onion, sliced
    • For the dressing
    • 4 tablespoons red wine vinegar
    • 2 tablespoons balsamic vinegar
    • 4 tablespoons olive oil
    • 2 lemons, juiced
    • small handful chopped fresh oregano
    • handful chopped fresh parsley
    • salt and freshly ground black pepper to taste

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat the oven to 230 C / Gas mark 8. Grease a large baking tray.
    2. Spread the aubergine and courgette slices out in an even layer on the prepared baking tray. Place the cloves of garlic off to one side of the tray, so you can easily find them later. Bake for 15 minutes in the preheated oven.
    3. While the vegetables roast, whisk together the red wine vinegar, balsamic vinegar, olive oil and lemon juice in a large serving bowl. Season with oregano, parsley, salt and pepper. Remove the garlic cloves from the oven, and mash. Whisk the garlic into the dressing. Set aside.
    4. Remove the vegetables from the oven, and stir the courgette and aubergine. Layer the asparagus, red onion, and red pepper over the top of the aubergine and courgette. Return to the oven, and bake for another 15 to 20 minutes, or until the asparagus is tender but still bright green.
    5. When the vegetables are cooked through and slightly toasted, remove them from the oven, and place them in the bowl with the dressing. Stir to coat evenly. Taste and adjust salt and pepper if necessary. Chill for a few hours before serving, if desired.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (19)


    I love roasted vegetables, and this dressing is delicious! I think the recipe was supposed to instruct you to toss the vegetables in olive oil before putting them in the oven, as 1/4 cup olive oil is listed in the ingredients (in addition to the oil for the dressing), and I have never roasted vegetables without tossing them in oil first. Great recipe, Emily!  -  10 Mar 2005  (Review from Allrecipes US | Canada)


    This was awful! Don't waste your time making it. My husband took one bite & actually had to spit it out. I followed the recipe exactly.  -  10 Jul 2003  (Review from Allrecipes US | Canada)


    woah- waaaay too vinegary tasting. I had to trash the whole batch. The dressing just killed the roasted veggies.  -  08 Sep 2005  (Review from Allrecipes US | Canada)