Roasted Vegetable Salad

Roasted Vegetable Salad Recipe

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Lynette !


A yummy vegetable salad that is made even better by roasting the vegetables and developing their flavor even more! This can be served at room temperature or cold.


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30 Min
30 Min


  • 2 medium
    eggplants, seeded
  • 4 medium
    carrots, peeled
  • 4 medium
    red potatoes
  • 1 medium
    squash, scrubbed
  • 2
    red bell peppers, seeded
  • 1 medium
    shallot, peeled
  • 1 Tbsp
    fresh rosemary, chopped
  • 1 tsp
    fresh parsley, diced
  • 1/2 tsp
    garlic powder
  • 5 Tbsp
    extra-virgin olive oil
  • 1 Tbsp
    lemon juice
  • 1 tsp
    dry sherry or vinaigrette
  • ·
    salt, to taste
  • ·
    pepper, to taste

How to Make Roasted Vegetable Salad


  1. Wash the eggplants, carrots, potatoes, squash, peppers, shallot and pat dry. Chop as desired in even sized pieces.
  2. Mix 4 tablespoons olive oil with the rosemary and a pinch of salt. Divide the oil mixture in half.
  3. Toss the potatoes, carrots, and shallots in half the oil mixture. Toss the squash, eggplants, and peppers in the other half of the oil mixture.
  4. On a non-stick baking pan, roast the potatoes, carrots and shallot for 15 minutes.
  5. Add the squash, eggplants and peppers to the roasting vegetables. Mix well and roast for 15 minutes. Remove from the oven and keep it at room temperature.
  6. Prepare the salad dressing by mixing 1 tablespoon oil, lemon juice, garlic powder, parsley, vinaigrette or sherry, black pepper, and salt. Whisk it well until the mixture is smooth and thick.
  7. Add the salad dressing to the vegetables when the salad is served. If you want to serve the salad cold, mix the vegetables with the dressing and keep it in the refrigerator.

Printable Recipe Card

About Roasted Vegetable Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: African
Dietary Needs: Vegetarian

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