Roasted vegetable salad

    35 min

    Roasted vegetables are tossed in a vinaigrette made with fresh herbs creating a salad that is both delicious and colourful.

    1 person made this

    Serves: 4 

    • 1 aubergine, quartered and sliced
    • 2 small pattypan squashes, halved lengthwise and sliced
    • 1 bunch fresh asparagus, cut into 5cm pieces
    • 1 red pepper, seeded and cut into strips
    • 1/2 red onion, sliced
    • 4 cloves garlic
    • 60ml olive oil
    • 60ml red wine vinegar
    • 15g freshly chopped parsley
    • 2 lemons, juiced
    • 3 tablespoons freshly chopped oregano
    • salt and freshly ground black pepper to taste

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat oven to 200 C / Gas 6. Grease a large baking tray.
    2. Spread aubergine, squash, asparagus, red pepper, red onion and garlic on the prepared baking tray.
    3. Bake in the preheated oven until vegetables are tender, about 15 minutes. Transfer roasted vegetables into a serving bowl.
    4. Whisk olive oil, vinegar, parsley, lemon juice, oregano, salt and pepper together in a bowl; pour over roasted vegetables. Toss to coat.

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    Reviews in English (2)


    This recipe is delicious!!! I replaced asparagus with green beans because I cannot get one in my local grocery store... i love the colors and different tastes I got in every spoon. Love it!  -  09 Apr 2018  (Review from Allrecipes US | Canada)


    Tasty. Made it as a cold dish I could take camping. Worked well.  -  27 Jun 2017  (Review from Allrecipes US | Canada)