Roasted Zucchini, Potato, Aubergine & Lentil Salad
This hearty Mediterranean-inspired salad combines roasted zucchini, golden potatoes, and smoky aubergine (eggplant) with earthy lentils. Tossed in a lemon-herb dressing, it’s a nutritious and satisfying dish that works as a main meal or side.
⏱️ Time
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Ingredients
For the Roasted Vegetables:
2 medium zucchinis, cut into thick half-moons
2 medium potatoes, diced into 1-inch cubes
1 large aubergine (eggplant), diced into 1-inch cubes
3 tbsp olive oil
1 tsp smoked paprika
½ tsp cumin
½ tsp dried oregano
Salt & black pepper, to taste
For the Lentils:
1 cup cooked green or brown lentils (or ½ cup dry, cooked until tender)
1 bay leaf (if cooking from dry)
Pinch of salt
For the Lemon-Herb Dressing:
3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 clove garlic, finely minced
2 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped (or basil as alternative)
Salt & black pepper, to taste
Garnishes (optional):
Crumbled feta cheese
Toasted pine nuts or walnuts
Extra fresh herbs
Instructions
1. Roast the Vegetables
Preheat oven to 400°F (200°C).
Spread zucchini, potatoes, and aubergine on a baking sheet.
Toss with olive oil, smoked paprika, cumin, oregano, salt, and pepper.
Roast for 30–35 minutes, flipping halfway, until golden and tender.
2. Cook the Lentils (if not using pre-cooked)
Rinse lentils and place in a pot with 2 cups water, bay leaf, and a pinch of salt.
Simmer for 20–25 minutes until just tender (not mushy). Drain and cool slightly.
3. Prepare the Dressing
Whisk together olive oil, lemon juice, Dijon, garlic, parsley, mint, salt, and pepper until emulsified.
4. Assemble the Salad
In a large bowl, combine roasted vegetables and lentils.
Toss gently with the dressing until well coated.
Adjust seasoning with extra lemon or salt if needed.
5. Serve
Transfer to a serving platter.
Garnish with crumbled feta, toasted nuts, or extra herbs if desired.
Notes & Tips
Make it a meal: Add grilled chicken, salmon, or boiled eggs for extra protein.
Lentil swap: Put (French green) lentils hold their shape best. Avoid red lentils as they become mushy.
Flavor boost: A drizzle of tahini or balsamic glaze works beautifully over the top.
Meal prep: Keeps well in the fridge for up to 3 days (best served at room temp).
❓ Frequently asked questions FAQ
Q: Can I eat this salad warm or cold?
A: Both! It’s delicious warm right after roasting, but also makes a great chilled meal prep option.
Q: Can I roast the lentils too?
A: Yes! Toss cooked lentils with a little olive oil and roast for 10 minutes at 375°F for a slightly crispy texture.
Q: How do I make it vegan?
A: Simply skip the feta or replace with vegan cheese.
Nutrition information
Calories: ~340
Protein: 12 g
Carbs: 46 g
Fat:14 g
Fiber: 12 g
Sugar: 5 g