Elevate your meals with our Roasted Vegetable Salad! Perfect as a side dish or a standalone meal, this salad combines the rich flavors of oven-roasted vegetables with a zesty parsley and balsamic dressing. Simple to make yet exquisitely delicious, it’s sure to impress even the most discerning palates. Follow our recipe for a unique and original treat that fits perfectly into a vegan or lean diet.
Roasted Vegetable Salad can be served as a side dish with meat, poultry, or fish, or enjoyed on its own as a perfect vegan or lean meal. The key to this dish’s irresistible flavor is allowing the ingredients to soak in the garlic-infused oil, which guarantees an unmatched aroma. The fresh and tangy parsley and balsamic dressing adds a delightful zest. Despite its simplicity, this roasted vegetable salad boasts a sophisticated taste that will satisfy even the most refined gourmets.
Servings: 6
Preparation Time: 30 minutes
Additional Time: 30 minutes
Ingredients for 6 Servings
Vegetables:
- Eggplants – 2
- Olive oil – 60 ml (1/4 cup)
- Plum tomatoes – 4
- Bell peppers (various colors) – 3
- Zucchini – 2
- Garlic – 2 cloves
Dressing:
- Olive oil – 60 ml (1/4 cup)
- Balsamic vinegar – 1 tbsp
- Garlic – 1 clove
- A pinch of sugar
- Fresh parsley – 3 sprigs
- Ground black pepper
- Salt
Directions
Prepare the Vegetables:
- Wash all the vegetables. Cut the eggplants and zucchini into diagonal slices about 1 cm (1/2 inch) thick. Quarter the tomatoes and bell peppers, removing the seeds from the peppers.
- Peel and crush two garlic cloves with the flat side of a large knife, then chop finely or press into a bowl. Add the olive oil and mix well.
- Place all the prepared vegetables in a large bowl. Pour over the garlic oil and toss to coat. Let sit at room temperature for 30 minutes, stirring occasionally.
Make the Dressing:
- Wash, dry, and finely chop the parsley. Peel and mince the garlic. Mix the parsley, garlic, balsamic vinegar, and sugar in a bowl. While whisking constantly, slowly pour in the olive oil. Season with salt and pepper to taste.
Roast the Vegetables:
- Preheat the oven to 190°C (375°F). Brush a grill rack with vegetable oil. Arrange the zucchini and eggplant slices on the rack. Place the rack in the oven with a baking sheet underneath to catch drips. Roast for 10 minutes. Transfer to a plate.
- Arrange the tomatoes and bell peppers on the rack and roast for 5 minutes. Remove from the oven and mix with the zucchini and eggplant. Drizzle with the prepared dressing, toss again, and serve.
Helpful Tip:
If you have large eggplants, they may taste bitter. To remedy this, slice the eggplants and generously salt them. Let them sit for 15 minutes, then rinse, gently squeeze out excess moisture, and proceed with the recipe.
Fun Fact:
Enhance your roasted vegetable salad by adding cubed feta or bryndza cheese. Try also serving it with thick slices of halloumi cheese, grilled on both sides.
Enjoy this vibrant and nutritious Roasted Vegetable Salad as a versatile addition to your meal repertoire. Its bold flavors and healthy ingredients are sure to make it a favorite in your kitchen!
