Roasted Vegetable Salad Recipe

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  • Onion – 1
  • Aubergine – 1, about 225 gms
  • Red Pepper – 1, deseeded
  • Orange Pepper – 1, deseeded
  • Courgette – 1 large, about 175 gms
  • Garlic – 2 to 4 cloves
  • Olive Oil – 2 to 4 tblsp
  • Salt and Pepper as required
  • Fresh Basil Leaves – to garnish
  • Fresh Parmesan Shavings – to serve
  • Fresh Crusty Bread – to serve

For the Dressing:

  • Balsamic Vinegar – 1 tblsp
  • Extra Virgin Olive Oil – 2 tblsp


  1. Preheat the oven to 200C/400F.
  2. Cut all the vegetables into even-sized wedges, put into a roasting tin and scatter over the garlic.
  3. Pour over 2 tblsp of the olive oil and turn the vegetables in the oil until well coated.
  4. Add a little salt and pepper.
  5. Roast in the preheated oven for 40 minutes or until tender, adding the extra olive oil if becoming too dry.
  6. To make the dressing, put all the ingredients into a small screw-top jar and shake until well blended.
  7. Once the vegetables are cooked, remove from the oven, arrange on a serving dish and pour over the dressing.
  8. Garnish with the basil and serve with parmesan cheese and crusty bread.

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