Roast Vegetable Salad Recipe

Name: Roast Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red peppers; 2 zucchini; 2 fennel bulbs; 2 eggplants; 2 red onions; 2 heads garlic, cloves separated; 3 lemons, thickly sliced; 8 tablespoons olive oil; 7 ounces green beans, lightly cooked; 1 bunch fresh basil; 2 tablespoons lemon juice; salt & freshly ground black pepper

Servings: persons

2 red peppers
2 zucchini
2 fennel bulbs
2 eggplants
2 red onions
2 heads garlic, cloves separated
3 lemons, thickly sliced
8 tablespoons olive oil
7 ounces green beans, lightly cooked
1 bunch fresh basil
2 tablespoons lemon juice
salt & freshly ground black pepper

1
Set the oven to 400F
2
Chop up the peppers, zucchini, onions, and eggplants into evenly sized pieces and place them into a large roasting pan.
3
Scatter the garlic cloves and lemon slices evenly over the vegetables and drizzle with a little olive oil.
4
Season with salt and freshly ground black pepper and roast them for 30 minutes or so, until softened and caramelised.
5
Remove the cooked vegetables from the oven, take out the garlic and set aside, then transfer the remaining vegetables to a large serving bowl or platter.
6
Allow the salad to cool a little and then stir in the cooked beans and the basil.
7
To make the dressing, squeeze the softened garlic pulp into a mortar, discarding the skins.
8
Add a little sea salt and pound with a pestle until the mixture forms a paste.
9
Add the lemon juice and remaining olive oil and work everything together.
10
Season to taste with salt and freshly ground black pepper.
11
Pour the dressing over the vegetables and toss well.
12
Serve warm, or at room temperature.

963

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 12 ingredients. The key ingredients include: 2 red peppers, 2 zucchini, 2 fennel bulbs, 2 eggplants, and more.

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

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

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