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I cannot get enough of roasted veggies in the fall and winter and I’m always looking for new ways to serve them. If I’m on my own, I’m happy to just cook up whatever is in the fridge, toss it in a bowl and call it dinner but I think this solution makes for a nice variety and better presentation.
I used olive oil, balsamic vinegar (for a bit of a bite), crushed garlic and salt and pepper on these and was thrilled with the outcome. You can change up the veggies to whatever suits your taste and if you don’t care for spinach, try some radicchio or arugula. It’s just a matter of roasting your favourites in the oven for 35 minutes and then tossing in the greens and nuts.
For some extra flavour and colour, I steamed some green beans and added them as well. I love fresh, crisp beans, they really amp up a dish. I used rosemary but you can use thyme, savory, or any other favourite. It’s always fun to experiment with the flavours and roasting veggies brings out the very best in produce.
Have a great week, everyone. Cheers!
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Roasted Vegetable Salad
Author:
Prep time:
Cook time:
Total time:
Serves: 6 (side salad)
Ingredients
- 1 zucchini, cut into 1 inch slices
- 1 eggplant, cut into lengthwise slices
- 2 bell peppers – orange, yellow or red
- 11/2 cups of mushrooms, halved (quartered if large)
- 1 small red onion, cut into wedges
- 2 cloves of garlic, sliced
- 2 cups of fresh green beans, trimmed
- 2 cups of cherry tomatoes
- 3 or 4 sprigs of fresh rosemary, thyme, savory, sage or wild fennel (you pick!)
- handful of pine nuts or whatever nut you prefer. I used roasted, unsalted pumpkin seeds.
- 3 cups spinach, arugula or radicchio
- 1.5 tablespoons extra virgin olive oil
- 1.5 tablespoons balsamic vinegar
- salt and pepper to taste
Instructions
- Preheat oven to 400 F. Combine, zucchini, eggplant, bell peppers, mushrooms, red onion and garlic in a large bowl.
- In a small bowl combine olive oil, balsamic vinegar, salt and pepper, stirring well. Pour over vegetable mixture and toss gently to coat. Spray a baking sheet or pan and place veggies on it, spreading them out to ensure even roasting.
- Roast for 20 minutes and add cherry tomatoes and thyme. Toss gently and roast an additional 10 minutes.
- Steam or boil green beans for 3 minutes, drain and immerse into bowl of ice water until beans are bright green. Pat dry and add with nuts and spinach to veggie mixture. Serve immediately.
47 Comments
Bam's Kitchen
October 26, 2013 at 9:41 pmI love your roasted veggie dish and a great idea to add some nuts as well. I will have to try that next time.
Robyn
October 28, 2013 at 3:40 pmThanks, Bam, and I’m still drooling over your latest recipe! I’ve emailed the link to everyone I know, lol
Domestic Dunce
October 27, 2013 at 7:54 amHi Robyn, Thanks for popping by the Domestic Dunce to say Hi. I’ve had a quick look at your blog and I will definitely be back to try some of your recipes. The roasted veg salad looks delicious and simple enough even for me! 🙂 I need more veg in my life.
Nicky
Robyn
October 28, 2013 at 3:41 pmYou’re welcome, Nicky. I hope you’re enjoying blogland Let me know if you like this. Good luck! lol
thepaintedapron.com
October 28, 2013 at 7:24 amSounds like heaven, my kind of dish! I roast veggies all the time but never tried balsamic, will do, thanks!
Robyn
October 28, 2013 at 3:43 pmHi Jenna,
Thanks so much! I just took a peek at your beautiful blog and I am about to go back for more!
Have a great day.
Ginnie
October 28, 2013 at 3:37 pmThis looks delicious – perfect for fall:)
Robyn
October 28, 2013 at 3:45 pmHi Ginnie,
Thanks so much. Now I’m going to peek at those fantastic layered pumpkin mousse on your blog!
Cropped Stories
October 29, 2013 at 10:35 amHey there! I just wanted to say thanks for stopping by and linking up to The PINcentive Blog Hop :o) Hope you’re having a great week!
[email protected]
Robyn
October 30, 2013 at 3:33 pmHappy to join in and thanks for hosting!
GiGi Eats Celebrities
October 29, 2013 at 11:04 amThis looks utterly divine!! 🙂
Robyn
October 30, 2013 at 3:33 pmAnd your blog I way too much fun, Gigi! So glad we connected!
Nicole Burkholder
October 30, 2013 at 12:01 amI don’t know why I always forget about roasting when it comes to vegetables! These look great! Thanks for linking up to Let’s Get Real!
Robyn
October 30, 2013 at 3:32 pmSure thing, Nicole, and thanks for visiting!
Stone Cottage Adventures
October 30, 2013 at 1:59 pmMmmmm… -Marci @ Stone Cottage Adventures
Juggling Real Food and Real Life
October 30, 2013 at 2:46 pmHi Robyn! Your salad looks beautiful. I have never had roasted vegetables on a salad, but I’m sure the flavors are fantastic. Do you cool all of the vegetables or is this a hot and cold salad?
Robyn
October 30, 2013 at 3:32 pmJust the spinach is cold and it quickly warms up when you mix it with the other ingredients. Thanks so much for you kind comments. Great link party you have!
Mary
October 30, 2013 at 3:18 pmI love you blog!!!!I featured you this week at Boogieboard Cottage, Take care, Mary
Robyn
October 30, 2013 at 3:30 pmWow, thanks so much, Mary. You’re very generous. That’s twice now. Yikes, the pressure is on! lol
Heather
October 31, 2013 at 7:08 amThis salad looks divine. I can’t wait to try it out!
Robyn
November 2, 2013 at 2:50 pmThanks so much, Heather, and thanks for visiting.
Nancy Piran
October 31, 2013 at 8:34 amThis salad looks incredible!! Thanks so much for linking to Less Laundry, More Linking party!!
Robyn
November 2, 2013 at 2:51 pmThank you, Nancy. Every time I join your link party, I chuckle at the name, lol.
Stephanie
October 31, 2013 at 9:50 amOh wow, this looks incredibly good! I agree with Heather, I can’t wait to try it out 🙂 And might I just add that you share some of the most amazing recipes! Hugs and blessings!
Robyn
November 2, 2013 at 2:50 pmlol, Stephanie. You’re always so kind about my recipes. One day I’m going to cook kidneys or haggis just to see what you say! Thanks so much, sweet lady!
Hugs
Meghan @ The Tasty Fork
October 31, 2013 at 5:23 pmThis looks like one healthy salad!! Thanks for linking up to Wake Up Wednesdays! Recipe is pinned!
Robyn
November 2, 2013 at 2:48 pmThanks, Meghan. Love your beautiful blog!
Miz Helen
November 1, 2013 at 8:05 pmFabulous, this salad is just Fabulous! Thank you so much for sharing with Full Plate Thursday and hope you have a great weekend!
Come Back Soon,
Miz Helen
Robyn
November 2, 2013 at 2:48 pmThanks so much, Miz Helen. Always enjoy participating in your party!
Heather Tullos
November 2, 2013 at 4:48 pmRoasting veggies is the best way to enjoy them! This looks so fresh and delicious! Thanks so much for sharing this at Saturday Night Fever!
Robyn
November 6, 2013 at 7:24 amThanks, Heather. It’s my pleasure to join your party.
Danielle
November 3, 2013 at 9:11 amLovely, Robyn. I never thought of adding nuts to roasted veggies. These look wonderful. Thanks for sharing at Silver Pennies Sundays. x
Robyn
November 6, 2013 at 7:25 amThanks, Danielle. I always like a little crunch in my dish so I’ve been known to toss in the craziest things, lol.
Loved your party and loved reading about your open house!
Pamela @ Brooklyn Farm Girl
November 4, 2013 at 12:00 amThis is such a great harvest bowl of goodies! Yum!
Robyn
November 6, 2013 at 7:25 amThanks, Pamela. I really enjoyed your blog and look forward to visiting again.
Sharon Glanville
November 6, 2013 at 3:40 amVery delicious and good for you! Looks amazing.
You’ve been featured this week on BeBetsy at the BRAG ABOUT IT No. 28
Thanks for linking up with us.
Sharon and Denise ♥
Robyn
November 6, 2013 at 7:26 amWhat a nice surprise to wake up to, Ladies! Thank you so much.
Have a great day.
Kathy A Delightsome Life
November 6, 2013 at 2:23 pmThis looks terrific – like a perfect dish to me! I am delighted that you shared with Home and Garden Thursday,
Kathy
Molly
November 23, 2013 at 7:23 pmThe colors on this are gorgeous! Looks delicious. I wanted to say thanks for linking your recipe up to our Lovely Ladies link party, and to let you know I’ve featured them in a great round-up of Thanksgiving sides & appetizers. You can check it out if you’d like- http://bit.ly/18wRyOb
Thanks so much- Molly from Just a Little Creativity
Robyn
November 23, 2013 at 9:32 pmThanks so much for the feature and the kind comments, Molly. It’s a real honour to be featured on your blog! Have a great Thanksgiving.
Daine Roark
January 5, 2014 at 1:59 pmI love this salad! It looks delicious. I pinned it! I will following all your social medias.
Blessings,
Diane Roark
http://www.recipesforourdailybread.com
Robyn
January 5, 2014 at 6:42 pmThanks so much, Diane. It was a pleasure to join your party today!
Lucy T
January 9, 2014 at 3:43 pmI love how pretty this salad is and I bet it tastes great too!! Thank you so much for linking it up to Saturday Dishes! Pinning. Hope to see you again next week!
Robyn
January 10, 2014 at 8:52 amMy pleasure, Lucy, and thanks for the kind words and visit!
Rachel Cotterill
January 11, 2014 at 5:55 pmThis looks beautiful – so colourful and tasty 🙂
Robyn
January 12, 2014 at 7:07 amThanks, Rachel. It’s one of my favourite dishes. So glad you stopped by.
Kristen from The Road to Domestication
November 2, 2014 at 10:55 pmWOW! That looks amazing! And perfect for Fall! Thanks for linking up to the #homematters linky party! We hope to see you again this coming Wednesday!
Kristen from The Road to Domestication recently posted…A Blueprint for a Wheelchair-Accessible Home