Mediterranean Mixed Roasted Vegetables Salad
A vibrant salad of oven-roasted Mediterranean vegetables tossed with fresh herbs, a zesty lemon-garlic dressing, and creamy feta. Perfect for serving warm or at room temperature, it captures all the flavors of the Mediterranean in one colorful dish.
⏱ Time
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Ingredients
Roasted Vegetables
1 medium zucchini (sliced into half-moons)
1 medium eggplant (cubed)
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1 medium red onion (cut into wedges)
1 cup cherry tomatoes (whole or halved)
3 tbsp olive oil
1 tsp dried oregano
½ tsp thyme
Salt & pepper, to taste
Dressing
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar (or lemon juice)
1 garlic clove (minced)
1 tsp Dijon mustard (optional, for creaminess)
½ tsp honey (optional, to balance acidity)
Salt & pepper to taste
Garnish
3 tbsp crumbled feta cheese
2 tbsp fresh parsley or basil (chopped)
2 tbsp pitted Kalamata olives (sliced, optional)
Instructions
1. Roast the Vegetables
1. Preheat oven to 200°C (400°F).
2. Place zucchini, eggplant, peppers, onion, and cherry tomatoes on a baking sheet.
3. Toss with olive oil, oregano, thyme, salt, and pepper.
4. Roast for 25–30 minutes, tossing halfway, until tender and slightly caramelized.
2. Make the Dressing
1. Whisk together olive oil, vinegar (or lemon juice), garlic, Dijon, honey, salt, and pepper in a small bowl.
3. Assemble the Salad
1. Transfer roasted vegetables to a large bowl or platter.
2. Drizzle with dressing and toss gently.
3. Sprinkle with feta, parsley, and olives.
4. Serve warm, at room temperature, or chilled.
Notes & Tips
Serving idea: Pair with grilled chicken, fish, or pita bread for a complete meal.
Make-ahead: Roast veggies ahead and store in the fridge; dress just before serving.
❓ Frequently asked questions FAQ
Q: Can I roast the vegetables in advance?
A: Yes! Roast them a day ahead, keep refrigerated, and dress when ready to serve.
Q: Can I make this salad vegan?
A: Absolutely — just skip the feta or replace it with vegan cheese.
Q: Which grains go well with this salad?
A: Couscous, farro, or quinoa turn it into a full meal.
Nutritional information
Calories: 220
Protein: 5g
Fat: 15g
Carbs: 18g
Fiber: 5g