Description
A vibrant and healthy Summer Roasted Vegetable Salad featuring tender roasted zucchini, yellow squash, bell peppers, red onion, and cherry tomatoes, served atop fresh mixed greens with a tangy balsamic glaze and optional creamy feta or goat cheese. Perfect for a light meal or a flavorful side dish, this Mediterranean-inspired salad can be enjoyed warm, at room temperature, or chilled.
Ingredients
Scale
Vegetables
- 1 zucchini, sliced into half-moons
- 1 yellow squash, sliced into half-moons
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 1 cup cherry tomatoes
Seasonings & Dressing
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp dried Italian herbs
- 2 tbsp balsamic glaze or vinaigrette, for drizzling
Salad Base and Optional Topping
- 4 cups mixed greens or arugula
- 1/4 cup crumbled feta or goat cheese (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables evenly.
- Prepare Vegetables: In a large bowl, toss the zucchini, yellow squash, red and yellow bell peppers, red onion, and cherry tomatoes with olive oil, salt, black pepper, garlic powder, and dried Italian herbs until fully coated.
- Roast Vegetables: Spread the seasoned vegetables in a single layer on a large baking sheet. Place in the oven and roast for 20 to 25 minutes, stirring once halfway through to ensure even cooking and caramelization. The vegetables should be tender and slightly browned.
- Cool Slightly: Remove the roasted vegetables from the oven and allow them to cool slightly to enhance flavor integration and make them easier to handle.
- Assemble Salad: Arrange mixed greens or arugula on a large serving platter or individual plates. Top with the warm roasted vegetables and sprinkle with crumbled feta or goat cheese if using.
- Dress and Serve: Drizzle the salad with balsamic glaze or vinaigrette just before serving to prevent sogginess and add a tangy finishing touch. Serve warm, at room temperature, or chilled as desired.
Notes
- This salad can be served warm, at room temperature, or chilled depending on preference.
- For added protein, try incorporating grilled chicken or chickpeas.
- Store the salad and dressing separately in the refrigerator for up to 3 days to keep ingredients fresh.
- Use fresh, high-quality olive oil and balsamic glaze for the best flavor.
- Adjust seasoning to taste, especially salt and pepper, based on the cheese used.
