How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roast Vegetable Salad?

You need 10 ingredients. The key ingredients include: 4 None large plum tomatoes, each cut into 6 wedges, 1 None large red onion, cut into thick rounds, 2 None large red bell peppers, cut into 2/3 inch strips, 2 None large zucchini, cut into thick rounds, and more.

Is Roast Vegetable Salad suitable as salads?

Yes, Roast Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Roast Vegetable Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roast Vegetable Salad Recipe

Name: Roast Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 4 None large plum tomatoes, each cut into 6 wedges; 1 None large red onion, cut into thick rounds; 2 None large red bell peppers, cut into 2/3 inch strips; 2 None large zucchini, cut into thick rounds; 5 None small eggplant, quartered lengthwise; 3 cloves garlic, minced; 2 tbsp vegetable or olive oil; 5.25 oz baby arugula, coarsely chopped; 1 (13.5 oz) can cannellini beans, rinsed; 3/4 cup balsamic dressing

Roast Vegetable Salad – a delicious recipe with tomatoes, red onion, red bell peppers, zucchini, eggplant, garlic. Easy to follow and perfect for any occasion.

Serves 4 Salads

Roast Vegetable Salad

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