This Roasted Vegetable Salad is easier to make and incredibly versatile. It’s also pretty much loaded with flavour!
I know a vegetable salad might seem slightly mundane to some, but I promised this salad is so fabulously delicious. Follow me…
Table of Contents
ROASTED VEGETABLE SALAD
Roasting is an easier manner to inject extra flavour into vegetables. There’s a fair few veggies I’m not overly keen on if they’re boiled, raw, and steamed. But once they’re roasted I can’t get pretty enough! By roasting vegetables you light way char them, which adds up a really nice bbq/smoky flavour. Roasting vegetables also pulls out their natural sugars, where they risen to a surface and caramelized.
WHAT VEGETABLES TO USE?
You can select vegetables based on season (i.e when they’re at their best) or even by variety (root veg, soft veg etc). I tend to utilize whatever I’ve got on hand, just as an chance to clear out the fridge/cupboards before it goes off! Here’s the usual suspects:
• Eggplant/Aubergine
• Courgette/Zucchini
• Peppers
• Onion
• Sweet Potato
In reality you can roasted almost any vegetable and they’ll working nicely in this salad. The major matter to consider is how big you chop them. I tended to chop root veg pretty smaller than soft veg, just so they all cook at an even rate.
ROASTED VEGETABLES
When it comes to roast the veg, there’s a few tricks and tips to consider:
SPACE THEM OUT
It’s significant to space the veg out on your baking tray, otherwise the veg will steam and go soft and wet. What I’ve done here is right on the limit of how much you require. Use two trays if you really need to.
WHAT HAVE TO SEASON ROASTED VEG WITH?
Bring out the best in the veg with a good seasoning of pepper and salt. I also love to throw on some garlic powder and oregano, just to really intensify the natural flavours in the veg.
WHAT TEMP TO ROAST VEGETABLES?
220C/425F works best for roasting veg. You need to roast at a higher temperature to light way char the veg, which mimics the texture/flavour you get from BBQing.
Once I’ve roasted the veg I love to throw few pine and feta nuts on the tray, then pop back in the oven for the few mins. This will lightly toast the pine nuts and soften up the feta. Both of these go delightfully in a veggie salad!
ROASTED VEGETABLE SALAD DRESSING
Alrighty, veg roasted, let’s talk about dressing. Here’s what you’ll require:
• Extra Virgin Olive Oil – This makes a great base for dressings as it’s got a good punch of flavour. Regular olive oil is much more sweet-sounding, but if that’s all you have you can utilize that.
• Balsamic Vinegar – I like a balsamic based dressing in this salad as it goes so well with the veg. You can however sub another format of acidity (apple cider vinegar, lemon juice etc).
• Honey – Balance out the acidity with a hit of sweetness.
• Dijon Mustard – Add on a nicer gentle background heat.
• Garlic Powder – Can sub a slice of minced freshened garlic.
To make the dressing I find it quite easy to combine in a small jar and shake to emulsify. You can however utilize a small whisk and bowl.
To make the salad simply top salad leaves with the roasted veg, drizzle over the dressing and tossed to combine. I like utilizing Romaine lettuce as it’s firm and serve a nice crunch, which goes nice way with the soften veg.
DO I SERVE THIS SALAD COLD OR HOT?
You do serve it warm or cold. I don’t suggest serving with hot veg as it steams the lettuce and causes it to go so much soggy. I prefer it warm, so let the veg sit for few mins once out the oven, but you can permit the veg to completely cool then toss through the salad if you really prefer!
HOW TO MAKE A ROASTED VEGETABLE SALAD
Equipment
• 1-2 Large Baking Trays
• Spatula/Turner
• Salad Tossers and Serving Dish
• Tiny Jar or Bowl with Whisk (for dressing)
• Chopping Board and Sharp Knife
Ingredients
Vegetable Salad
• 1 huge head of Romaine Lettuce, rooten trimmed then chopped
• 2 medium Peppers, diced and cored into large chunks
• 2 small Red Onions, quartered and peeled
• 1 medium Eggplant/Aubergine, quartered diced and lengthways into chunks slightly tiny than the peppers
• 1 medium Courgette/Zucchini quartered lengthways then diced into pieces same size as eggplant
• 1 medium Sweet Potato, diced and peeled into pieces smaller than eggplant/zucchini (can sub butternut squash)
• 50g / 1/3 cup crumbled Feta, or much more to preference
• 2-3 tbsp Pine Nuts, or to preference
• 1.5 tbsp Olive Oil
• 1/2 tsp EACH: Salt, Oregano, and Garlic Powder
• 1/4 tsp Black Pepper
Dressing
• 1/4 cup/60ml Extra Virgin Olive Oil
• 2 tbsp Balsamic Vinegar
• 1 tbsp Honey
• 1 tsp Dijon Mustard
• 1/2 tsp Garlic Powder
• Pepper and Salt, to taste
