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Mediterranean Roasted Vegetable Salad

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A hearty and colorful Mediterranean-inspired salad featuring roasted vegetables, fresh herbs, and a zesty vinaigrette—perfect as a main dish or side.

Ingredients

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  • 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

  1. Preheat oven to 425°F (220°C).
  2. 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.
  3. Roast vegetables in the oven for 20–25 minutes, stirring halfway through, until tender and slightly charred.
  4. In a large bowl, combine roasted vegetables with cherry tomatoes, olives, feta cheese, and parsley.
  5. In a small bowl, whisk together remaining 1 tablespoon olive oil, lemon juice, and red wine vinegar.
  6. 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

Find it online: https://tastyera.com/mediterranean-roasted-vegetable-salad/