Roasted Vegetable Salad Recipe

Name: Roasted Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 each italian plum (roma) tomatoes; 2 each sweet bell peppers red, yellow or orange; 1 large sweet vidalia onions; 2 each yellow summer squash; 2 each zucchini; 4 small new potatoes; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; 3 cloves garlic minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup basil shredded fresh

Servings: persons

4 each italian plum (roma) tomatoes
2 each sweet bell peppers red, yellow or orange
1 large sweet vidalia onions
2 each yellow summer squash
2 each zucchini
4 small new potatoes
2 tablespoons olive oil
1 tablespoon balsamic vinegar
3 cloves garlic minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup basil shredded fresh

1
Preheat oven to 425F (220C).
2
Slice tomatoes in half and squeeze out all seeds and juice.
3
Place tomatoes in a mixing bowl, adding vegetables as they are cut.
4
Seed and cut peppers into long narrow triangles.
5
Slice onion thickly, then separate into rings.
6
Slice squash and zucchini into long 1/2-inch (1-cm) strips.
7
Cut potatoes in half or quarters so they are no more than 1 1/2 inches (3 1/2 cm) wide.
8
Whisk olive oil with vinegar and garlic.
9
Drizzle over top.
10
Sprinkle with salt and pepper.
11
Gently toss.
12
Spread vegetables in a single layer on an ungreased baking sheet.
13
Bake in centre of a preheated 425F (220C) oven, stirring twice, for about 25 minutes.
14
Spoon into a bowl.
15
Sprinkle with basil.
16
Gently toss.
17
Salad is best served warm the day it is made.

172

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 4 each italian plum (roma) tomatoes, 2 each sweet bell peppers red, yellow or orange, 1 large sweet vidalia onions, 2 each yellow summer squash, and more.

Yes, Roasted 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.

That's it — enjoy your meal!

Roasted Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions