If you’re looking for a simple yet delightful dish, this Cold Roast Vegetable Salad is a must-try. Packed with an array of colorful veggies, it’s light, fresh, and perfect for any occasion. This recipe is not only a feast for the eyes but also a tasty way to enjoy your vegetables. Serve it as a side or a main dish, and relish the blend of flavors and textures.
Steps
- Prepare the dressing by combining extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, garlic powder, salt, and pepper in a jar. Secure the lid and shake until well mixed. Alternatively, whisk the ingredients in a small bowl.
- Arrange the zucchini, eggplant, peppers, sweet potato, and onions on a large baking tray. Ensure enough space between vegetables or use two trays to prevent steaming. Drizzle with olive oil, oregano, garlic powder, salt, and pepper, then mix thoroughly.
- Roast the vegetables in the oven at 220°C/425°F for 25-35 minutes until they are lightly charred and tender, turning them halfway through. Remove the tray, sprinkle with pine nuts and feta, and return to the oven briefly until the pine nuts brown and the feta softens.
- Allow the roasted vegetables to cool for 5-10 minutes. Meanwhile, place the chopped Romaine lettuce in a large serving dish.
- Spoon the slightly cooled roasted vegetables over the lettuce. Drizzle the prepared dressing over the salad, then toss everything together until evenly coated. Serve immediately and enjoy.
Ingredients
- 1 large head of Romaine Lettuce, trimmed and chopped
- 2 medium Peppers, cored and cut into large chunks
- 2 small Red Onions, peeled and quartered
- 1 medium Eggplant/Aubergine, quartered lengthways and diced into chunks slightly smaller than the peppers
- 1 medium Zucchini/Courgette, quartered lengthways and diced into chunks the same size as the eggplant
- 1 medium Sweet Potato, peeled and diced into smaller chunks than the zucchini/eggplant (can substitute with butternut squash)
- 1/3 cup (50g) crumbled Feta, or more to taste
- 2-3 tablespoons Pine Nuts, or to preference
- 1.5 tablespoons Olive Oil
- 1/2 teaspoon each of Oregano, Garlic Powder, Salt
- 1/4 teaspoon Black Pepper
- 1/4 cup (60ml) Extra Virgin Olive Oil
- 2 tablespoons Balsamic Vinegar
- 1 tablespoon Honey
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon Garlic Powder
- Salt and Pepper, to taste
Nutritional Values
Calories: 1555kcal | Fat: 104.05g | Saturated Fat: 19.49g | Trans Fat: 0.035g | Polyunsaturated Fat: 17.235g | Monounsaturated Fat: 60.785g | Cholesterol: 45mg | Sodium: 655mg | Potassium: 4615mg | Carbohydrates: 142.9g | Fiber: 44.5g | Sugar: 81.2g | Protein: 32.1g | Vitamin A: 86495IU | Vitamin C: 406mg | Calcium: 650mg | Iron: 13.1mg
FAQ
- Can I use different vegetables in the Roasted Vegetable Salad?
- Absolutely! While the recipe suggests using vegetables like eggplant, zucchini, and sweet potato, you can substitute or add other vegetables such as broccoli, carrots, cauliflower, asparagus, or beets. The key is to ensure root vegetables are chopped smaller than softer vegetables to ensure even cooking.
- Should the Roasted Vegetable Salad be served warm or cold?
- This salad can be enjoyed either warm or cold. If you prefer a warm salad, let the roasted vegetables cool slightly before tossing them with the salad, which helps prevent the lettuce from wilting. For a cold salad, allow the vegetables to cool completely before mixing them with the lettuce.
- Can I prepare this salad in advance?
- Yes, you can make the salad ahead of time. Allow the roasted vegetables to cool completely before mixing them with the lettuce. Store the undressed salad in the fridge, tightly covered. Add the dressing just before serving to keep the lettuce crisp.
- What is the best way to season roasted vegetables?
- To enhance the natural flavors of the vegetables, a simple seasoning of salt, pepper, oregano, and garlic powder works well. You can also add other herbs and spices to suit your taste preferences.
- What temperature should be used to roast the vegetables?
- Roasting the vegetables at a high temperature of 220°C/425°F is recommended. This helps achieve a slight char and brings out the smoky flavors, similar to barbecuing.
Tips
- Avoid Overcrowding the Tray: Ensure the vegetables are spaced out on the baking tray to prevent them from steaming and becoming soggy. If necessary, use two trays to allow for proper roasting.
- Chop Vegetables Appropriately: Cut root vegetables into smaller pieces compared to softer vegetables. This ensures that all the vegetables cook evenly and are done at the same time.
- Season Generously: Enhance the natural flavors of the vegetables by seasoning them with salt, pepper, oregano, and garlic powder before roasting. This will add an extra depth of flavor to the salad.
- Cool Vegetables Slightly Before Tossing with Lettuce: Allow the roasted vegetables to cool for about 5-10 minutes before mixing them with the lettuce to prevent the greens from wilting and becoming soggy.
Equipment
- Large Baking Trays
- Salad Tossers
- Small Jar with Lid (for shaking the dressing)
