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 Roasted Vegetable Salad with Lemon and Olive Oil?

You need 7 ingredients. The key ingredients include: 2 fennel bulbs (about 1-1/4 lbs (.6 kg). total), 1-1/2 lbs (.7 kg). small red new potatoes, 1-1/2 lbs (.7 kg). haricots verts (thin, tender green beans), 2/3 cup (150 ml) olive oil, and more.

Is Roasted Vegetable Salad with Lemon and Olive Oil suitable as salads?

Yes, Roasted Vegetable Salad with Lemon and Olive Oil falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Roasted Vegetable Salad with Lemon and Olive Oil?

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

Roasted Vegetable Salad with Lemon and Olive Oil

Name: Roasted Vegetable Salad with Lemon and Olive Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fennel bulbs (about 1-1/4 lbs (.6 kg). total); 1-1/2 lbs (.7 kg). small red new potatoes; 1-1/2 lbs (.7 kg). haricots verts (thin, tender green beans); 2/3 cup (150 ml) olive oil; 1/4 cup (60 ml) lemon juice; 1/2 tsp (2 ml) coarse (kosher) salt; Freshly ground black pepper, to taste

Fresh, crisp and full of flavor — this Roasted Vegetable Salad with Lemon and Olive Oil is a must-try. Made with fennel bulbs, red new potatoes, haricot…

This Roasted Vegetable Salad with Lemon and Olive Oil relies on simple, everyday ingredients such as (150 ml) olive oil, (60 ml) lemon juice and (2 ml) coarse (kosher) salt. It comes together quickly and makes 4 servings, at about 377 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

2 fennel bulbs (about 1-1/4 lbs (.6 kg). total)
1-1/2 lbs (.7 kg). small red new potatoes
1-1/2 lbs (.7 kg). haricots verts (thin, tender green beans)
2/3 cup (150 ml) olive oil
1/4 cup (60 ml) lemon juice
1/2 tsp (2 ml) coarse (kosher) salt
Freshly ground black pepper, to taste

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
377 kcal
Category
Salads

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Roasted Vegetable Salad with Lemon and Olive Oil

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