Save Last autumn, my kitchen became a testing ground for this salad after a neighbor dropped off an overwhelming basket of garden vegetables. The first batch was good—really good—but the second try, when I roasted the onions just until they turned sweet and translucent at the edges, thats when it clicked. Now it is the dish I make when I want something that feels substantial but still bright.
I served this at a dinner party where everyone stood around the kitchen island picking at the vegetables straight from the baking sheet. The platter version came out later but the real moment happened earlier with forks in hand and that smell of caramelized peppers filling the room.
Ingredients
- 1 medium zucchini: Cut into ½ inch slices because thicker pieces stay too firm while thinner ones turn mushy
- 1 red bell pepper and 1 yellow bell pepper: Seeded and cut into 1 inch pieces the mix of colors looks stunning and brings slightly different sweetness levels
- 1 small red onion: Cut into wedges so each piece has layers that caramelize separately
- 1 small eggplant: 1 inch cubes are the sweet spot for getting creamy insides without turning into mush
- 8 oz cherry tomatoes: Halved so they blister and concentrate their juices instead of bursting everywhere
- 2 tbsp olive oil: Just enough to coat without making the vegetables greasy
- 1 tsp dried Italian herbs: A mix of thyme oregano and basil works beautifully or use your favorite blend
- Salt and freshly ground black pepper: Season generously before roasting the vegetables need it
- 5 oz mixed salad greens: Arugula adds peppery bite spinach brings mildness spring mix gives you a bit of everything
- 3 tbsp extra virgin olive oil: Use the good stuff here since it is the base of your dressing
- 2 tbsp balsamic vinegar: Adds that tangy sweetness that pulls everything together
- 1 tsp Dijon mustard: The secret to getting the dressing to emulsify properly
- 1 clove garlic: Finely minced so it distributes evenly through the dressing
- ½ tsp honey or maple syrup: Just a touch to balance the acidity
- 2 tbsp toasted pine nuts or chopped walnuts: Optional but adds lovely crunch and richness
- Shaved Parmesan or crumbled feta cheese: Omit for vegan or add if you want that salty creamy finish
Instructions
- Heat the oven:
- Preheat to 425°F and line a large baking sheet with parchment paper for easy cleanup.
- Prep the vegetables:
- In a large bowl toss the zucchini bell peppers red onion eggplant and cherry tomatoes with olive oil dried herbs salt and pepper until every piece is lightly coated.
- Roast until golden:
- Spread the vegetables in a single layer on the baking sheet and roast for 25 to 30 minutes stirring halfway through until they are tender and have those gorgeous caramelized edges.
- Make the dressing:
- Whisk together the olive oil balsamic vinegar Dijon mustard garlic honey salt and pepper until thickened and creamy.
- Assemble the base:
- Arrange the salad greens on a large platter or individual plates creating a bed for the vegetables.
- Top and serve:
- Pile the warm or room temperature roasted vegetables over the greens drizzle with dressing and finish with pine nuts and cheese if using.
Save This has become my go to for potlucks because it travels well and actually tastes better after the flavors have had time to mingle.
Choosing Your Vegetables
The beauty here is flexibility. I have added roasted sweet potatoes carrots and even Brussels sprouts when thats what I had on hand. Just keep the pieces uniformly sized so everything roasts at the same rate.
Making It Ahead
You can roast the vegetables up to a day in advance and store them in the refrigerator. Bring them to room temperature before serving and dress the greens right before plating so they stay crisp and fresh.
Serving Suggestions
It holds its own as a light main course but also plays nicely alongside grilled fish roasted chicken or even as part of a bigger Mediterranean spread. The key is serving it with good bread to soak up any extra dressing.
- Toast the nuts in a dry pan just until fragrant they burn fast
- Use a vegetable peeler to shave thin strips of Parmesan on top
- Add fresh basil leaves right before serving for a burst of color
Save This salad is proof that simple ingredients treated with a little care can become something extraordinary.
Common Questions
- → Can the vegetables be roasted ahead of time?
Yes, the roasted vegetables can be prepared in advance and served at room temperature or gently warmed before serving.
- → What type of greens work best with this dish?
Mixed salad greens like arugula, spinach, or spring mix complement the warm roasted vegetables well.
- → How do the balsamic dressing ingredients enhance the flavors?
The combination of balsamic vinegar, Dijon mustard, garlic, and olive oil creates a tangy, slightly sweet dressing that balances the caramelized vegetables.
- → Can nuts be substituted or omitted for allergies?
Yes, toasted pine nuts or walnuts add crunch but can be omitted or replaced with seeds if preferred.
- → What variations can be made to the vegetable selection?
Additional vegetables like roasted sweet potatoes or carrots can be added for extra flavor and texture.