Roasted vegetable salad became an alternative to stews for me when I wanted something lighter yet full of flavor. When roasting eggplants, peppers, and tomatoes, I noticed they retain both juiciness and nutrients, and with just a little oil, the dish isn’t heavy but very aromatic. That’s how this salad came about – simple, delicious, and surprisingly versatile.
I usually prepare it for dinner or when guests come over – it looks nice, is easy to portion, and doesn’t require much effort. I roast the vegetables together on a baking sheet – it saves time. Even though tomatoes and peppers soften, their texture remains if you let them cool before cutting. I always add chopped garlic – it enhances the taste, especially in the warm version of the salad.
What I like is that this salad can be served in different ways: as a warm side dish to meat or fish, or as a main dish with bread or pita. In summer, I serve it cold – it’s refreshing. In winter, I serve it slightly warm – it reminds me of summer and lifts the mood. Although it only uses a few ingredients, the result is always impressive – delicious, attractive, and cozy in a homestyle way.
Ingredients for the Roasted Vegetable Salad Recipe
How to Prepare Roasted Vegetable Salad
Roast the Vegetables
I usually roast the vegetables whole, without cutting them beforehand – this helps them retain their juices. I place the eggplants, peppers, tomatoes, and onions on a baking sheet lined with parchment paper or lightly greased with oil. I roast them at 200°C (392°F) for about 30 minutes – the vegetables should brown and become soft. Peppers often get slightly charred – this adds a pleasant aroma. After roasting, I always let the vegetables cool and peel the peppers.
Chop the Vegetables
Once the vegetables have cooled, I cut them into large chunks or strips. The eggplants should be tender but not mashed. I cut the tomatoes gently – they might release some juice, but that only improves the dressing. I also chop the onions coarsely. I grate or finely chop the garlic – it should blend into the overall taste and not dominate.
Add the Dressing
In a large bowl, I combine all the vegetables. I add unrefined olive oil – it has a rich aroma that goes well with roasted vegetables. I sprinkle salt, pepper, and chopped herbs. I mix everything very gently to preserve the vegetables’ texture – they should remain in pieces, not become a uniform mash.
Serve Warm or Cold
This salad tastes different depending on the temperature. When warm, it’s more aromatic and resembles a vegetable stew, but without excess liquid. When cold, it’s light and almost refreshing. I often serve it with croutons or slices of bread. It stores well in the fridge for up to a day, but it’s best to let it sit at room temperature before serving.
Tips
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You can also roast the vegetables on a grill – it gives the salad a light smoky flavor. I sometimes use this method for picnics or summer lunches outdoors.
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To easily peel the peppers, I place them in a bowl with a lid for 10 minutes after roasting – the steam helps the skin come off effortlessly.
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For deeper flavor, you can add a few drops of balsamic vinegar or lemon juice – this adds acidity and enhances the vegetables’ sweetness.
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If I prepare several servings in advance, I store the dressing separately and add it just before serving – this keeps the vegetables from getting too soft.
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To make it a full meal, you can add some couscous, bulgur, or even pasta – it’s a great way to diversify your menu without extra cost.