A colorful medley of roasted vegetables tossed in olive oil and herbs, this Mediterranean-inspired salad is both hearty and refreshing—ideal as a main or side dish.
Why You’ll Love This Recipe
This salad brings together the robust flavors of the Mediterranean through caramelized roasted vegetables, fresh herbs, and a simple vinaigrette. It’s a warm, earthy dish that’s both nutrient-dense and incredibly satisfying. Whether served warm or at room temperature, it works perfectly for meal prep, potlucks, or a vibrant weekday lunch.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Zucchini, chopped
- Red bell peppers, chopped
- Red onion, sliced
- Cherry tomatoes
- Eggplant, diced
- Olive oil
- Garlic, minced
- Dried oregano or thyme
- Salt and pepper
- Fresh parsley or basil, chopped
- Optional: Kalamata olives, crumbled feta, or cooked quinoa
For the vinaigrette:
- Olive oil
- Lemon juice or red wine vinegar
- Dijon mustard (optional)
- Salt and pepper
directions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss the vegetables in olive oil, garlic, oregano, salt, and pepper. Spread evenly on the baking sheet.
- Roast for 25–30 minutes, stirring halfway, until vegetables are tender and slightly charred.
- While vegetables roast, whisk together vinaigrette ingredients in a small bowl.
- Transfer roasted vegetables to a serving bowl and drizzle with the vinaigrette while still warm.
- Toss to coat, then top with fresh herbs and optional additions like olives or feta. Serve warm or at room temperature.
Servings and timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
Variations
- Add cooked couscous, bulgur, or farro to turn this into a grain bowl.
- Mix in chickpeas or white beans for added protein.
- Sprinkle with pine nuts or toasted almonds for crunch.
- Swap in seasonal vegetables like butternut squash or asparagus depending on availability.
storage/reheating
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) for 10–12 minutes or enjoy cold.
- Do not freeze, as the vegetables may become mushy.
FAQs
1. Can I use frozen vegetables?
Fresh vegetables are preferred for roasting, but if using frozen, ensure they are thawed and well-drained to avoid excess moisture.
2. Is this salad served warm or cold?
It can be served either way, though it’s especially flavorful when served slightly warm.
3. What herbs go best with Mediterranean vegetables?
Oregano, thyme, parsley, and basil all work beautifully.
4. Can I make this salad vegan?
Yes, the basic recipe is already vegan. Simply omit any cheese or use plant-based alternatives.
5. What’s the best oil for roasting vegetables?
Extra virgin olive oil offers great flavor and works well with high-heat roasting.
6. Can I prep the vegetables ahead of time?
Yes, you can chop the vegetables a day in advance and store them in the refrigerator until ready to roast.
7. What protein can I add to make it a complete meal?
Grilled chicken, tofu, chickpeas, or hard-boiled eggs all make excellent additions.
8. Can I use a different dressing?
Yes. A balsamic vinaigrette or tahini-based dressing also pairs well with these vegetables.
9. How do I prevent the vegetables from becoming soggy?
Spread them in a single layer on the baking sheet and avoid overcrowding.
10. Can I roast the vegetables in an air fryer?
Yes. Cook at 400°F (200°C) in batches for 12–15 minutes, shaking halfway through.
Conclusion
This Mediterranean roasted vegetable salad is a vibrant, healthful dish that celebrates simple ingredients and bold flavor. Versatile and easy to prepare, it’s a perfect recipe for any occasion—from casual lunches to elegant dinner spreads.
PrintMediterranean Roasted Vegetable Salad
A hearty and colorful Mediterranean-inspired salad featuring roasted vegetables, fresh herbs, and a zesty vinaigrette—perfect as a main dish or side.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 1 zucchini, chopped
- 1 eggplant, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1/4 cup kalamata olives, pitted and sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
Instructions
- Preheat oven to 425°F (220°C).
- Place zucchini, eggplant, bell peppers, and red onion on a baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with oregano, salt, and pepper. Toss to coat evenly.
- Roast vegetables in the oven for 20–25 minutes, stirring halfway through, until tender and slightly charred.
- In a large bowl, combine roasted vegetables with cherry tomatoes, olives, feta cheese, and parsley.
- In a small bowl, whisk together remaining 1 tablespoon olive oil, lemon juice, and red wine vinegar.
- Pour dressing over the salad and toss gently to combine. Serve warm or at room temperature.
Notes
- Great served on its own or over a bed of couscous or quinoa.
- Can be made ahead and stored in the fridge for up to 3 days.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg