Roasted Rainbow Veggie Salad with Lemonherb Dressing

Recipe Introduction: Dig Into This Roasted Veggie Salad

Fancy a bit of sunshine on a plate? Ever wondered how to make vegetables truly sing? This roasted veggie salad will knock your socks off, honestly! It's packed with flavour and goodness.

Roasted Vegetable Salad: A Mediterranean Delight

This dish is my go-to for when I need a quick, healthy, and flavourful meal. Originating from the sun-kissed Mediterranean region, it’s a celebration of simple, fresh ingredients.

Think Italian Nonna's cooking but even easier. This vegetarian salad recipe is proper easy. Ready in under an hour? You betcha! It makes about 4-6 servings, ideal for a light lunch or side dish.

Why You'll Love This Veggie Salad

Not only is this veggie salad bursting with vitamins, but it’s also incredibly versatile. Roasted vegetables are naturally sweet. This recipe is perfect for barbecues.

You can serve it warm or cold, take your pick!. This easy salad recipe is also super simple to adapt based on what's available in your fridge.

The secret weapon? The lemon herb vinaigrette . Honestly, it transforms everything.

Let's Get Cooking: What You'll Need

Right, let's have a butcher's at the ingredients. For the vegetables, you'll need colourful bits like red and yellow bell peppers , zucchini , red onion , cherry tomatoes , broccoli , and asparagus .

A glug of olive oil , some dried oregano and thyme , salt and pepper are important too.

For that zingy dressing, grab more olive oil , fresh lemon juice , parsley , basil , a clove of garlic , Dijon mustard , and a pinch of red pepper flakes if you're feeling spicy.

Let's Talk Veggies: Ingredients & Gear for Your Roasted Veggie Salad

Okay, my friend, let's get down to brass tacks. This Roasted Veggie Salad recipe? It's proper easy, I promise. We'll walk through it together, yeah? This makes for great Vegetarian Salad Recipes and you can change it as you like!

Main Ingredients

First things first, let's talk veggies. You will need:

• 1 medium red bell pepper, chopped ( 140g ) - Go for a firm one, shiny skin.
• 1 medium yellow bell pepper, chopped ( 140g ) - Same as above, bright color is key.
• 1 medium zucchini, chopped ( 150g ) - Not too soft, should feel firm to the touch.
• 1 medium red onion, cut into wedges ( 150g ) - The sharper the better, innit?.
• 1 cup cherry tomatoes, halved ( 170g ) - Go for the sweet ones!.
• 1 head broccoli, cut into florets (approx. 300g ) - Dark green, tight florets mean fresh.
• 450g ( 1 pound ) asparagus, trimmed and cut into 2 inch pieces- Bright green, not too woody.
• 2 tablespoons olive oil ( 30 ml ) - Extra virgin is best, but any will do.

Honestly, Roasted Vegetable Salad is all about adapting. Swap out veggies you don't fancy. This is really Easy Salad Recipes

Next you're going to need the dressings for one of those Vegetable Salad Recipes .

• 3 tablespoons olive oil ( 45 ml )- Extra virgin.
• 2 tablespoons fresh lemon juice ( 30 ml )- Fresh is non-negotiable, my friend.
• 1 tablespoon chopped fresh parsley ( 5g ) - Fresh is best, dried will do in a pinch.
• 1 tablespoon chopped fresh basil ( 5g ) - Ditto parsley!
• 1 clove garlic, minced - Fresh, always fresh.
• 1/4 teaspoon Dijon mustard- Adds a bit of tang.
• Pinch of red pepper flakes (optional) - For a bit of kick.
• Salt and freshly ground black pepper to taste - Season like your heart tells you to.

Seasoning Notes

Oregano and thyme are your best mates here. They bring that lovely Mediterranean Roasted Vegetables vibe. Got a bit of rosemary? Chuck that in too! For the Lemon Herb Vinaigrette , don't skimp on the fresh herbs.

Seriously, makes a world of difference.

Equipment Needed

Right, you don't need fancy stuff here.

• A big baking sheet. Two if needed to avoid overcrowding.
• A mixing bowl - For tossing everything together.
• A whisk - For the dressing. Fork works, but a whisk is better.

You know what's great? This Roasted Vegetable Bowl recipe is so flexible. Think of it as a base for Grilled Vegetable Salad or even a Roasted Broccoli Salad variation.

Ace Your Roasted Veggie Salad Game!

Honestly, sometimes you just crave something healthy, vibrant, and seriously delicious. That's where a Roasted Veggie Salad comes in! Forget boring salads.

We're talking about caramelised, flavour packed veggies. This is the perfect side, light lunch, or veggie main, and so dead easy that the bloke fresh off the telly on Great British Bake Off could manage it.

I had some friends over last week, and needed something to go with our BBQ. Weather was amazing, and this recipe was a crowd pleaser.

It's inspired by Mediterranean sunshine, and it just makes you want to smile.

Prep Like a Pro: Your Mise en Place Checklist

Alright, before we crank up the oven, let's get organised. It's all about that essential mise en place , you know?

• Chop 1 medium red bell pepper , 1 medium yellow bell pepper , 1 medium zucchini , 1 medium red onion into wedges. Halve 1 cup cherry tomatoes , chop 1 head of broccoli into florets and chop 450g asparagus into 2 inch pieces.
• Get your spices ready. You'll need 1 teaspoon dried oregano and 0.5 teaspoon dried thyme .
• For the dressing, mince 1 clove garlic , and chop 1 tablespoon fresh parsley and 1 tablespoon fresh basil .

This little bit of prep saves you a load of time. Safety first! Watch your fingers when chopping.

From Raw to Roasted: The step-by-step

Here is how to turn them into a Mediterranean medley of flavour:

1. Heat your oven to 400° F ( 200° C) .
2. Toss all the chopped veggies with 2 tablespoons olive oil , oregano, thyme, salt, and pepper.
3. Spread them out on a baking sheet. Don't overcrowd! Use two if needed.
4. Roast for 30- 40 minutes , flipping halfway. Look for tender veggies with slight caramelisation.
5. Whisk together 3 tablespoons olive oil , 2 tablespoons lemon juice , parsley, basil, garlic, 0.25 teaspoon Dijon mustard , red pepper flakes (optional), salt, and pepper.
6. Toss the roasted veggies with the Lemon Herb Vinaigrette .
7. Serve it up warm or at room temperature. Job done!

Pro Tips and Tricks: Get the Edge!

Want to take your Roasted Vegetable Salad to the next level? Here's what I have learned over the years of cooking Vegetable Salad Recipes :

• Don't overcrowd the baking sheet. Seriously, don't . It steams the veggies, not roasts them. Use two sheets if needed.
• Taste that dressing! Is it zingy enough? Needs more lemon? Tweak it to your taste. Honestly...
• Make it ahead! Roast the veggies, cool them, and store them separately from the dressing. Then, toss just before serving. This works like a charm.

Enjoy experimenting with different Vegetarian Salad Recipes , and it's totally cool to use what is available in your kitchen.

I love how the combination of Grilled Vegetable Salad adds a smoky depth and flavour, that enhances the salad. Another great combination is Roasted Broccoli Salad .

So go on, give this Easy Salad Recipes a go! You'll be amazed at how simple it is to create something so utterly delicious and healthy.

And hey, tag me in your pictures. I'd love to see your Roasted Vegetable Bowl and your take on this classic.

Recipe Notes: Making This Roasted Veggie Salad Your Own

Right, so you've got the recipe for this amazing roasted veggie salad . Now, let's talk about making it yours . Honestly, that's the best part of cooking, isn't it? Tweaking things until it's exactly how you like it.

Think of these as friendly pointers from your mate, not strict rules!

Plating Pizzazz and Perfect Pairings

How you serve your veggie salad matters! For a fancy lunch, arrange the Mediterranean roasted vegetables on a platter. Drizzle extra lemon herb vinaigrette over the top.

A sprinkle of toasted pine nuts adds a touch of elegance.

This roasted vegetable bowl goes brilliantly with some grilled halloumi. A slice of crusty bread is perfect for mopping up that delicious dressing.

And for a drink? A crisp white wine or sparkling elderflower cordial would be spot on.

Storing Like a Pro

Got leftovers? No worries! This easy salad recipe keeps well. Pop the roasted veggie salad in an airtight container. Store it in the fridge for up to three days.

Honestly, it tastes even better the next day, as the flavors meld together!

Freezing isn't ideal. The vegetables can get a bit mushy. So, it is always better to eat the salad fresh.

To reheat, just let it come to room temperature. A quick zap in the microwave works too, but be careful not to overcook it.

Remixing the Recipe

Want to adapt this vegetarian salad recipe ? No problem. For a vegan version, just make sure your Dijon mustard is vegan friendly. Otherwise, ditch it! It's still delicious.

Seasonal swaps are ace too! In autumn, use butternut squash and Brussels sprouts. Spring? Asparagus and radishes are your friends. Honestly, any veggie salad can be customized.

Nutri Nuggets

Okay, let's get a bit geeky. This grilled vegetable salad is packed with goodness! It’s got about 200-250 calories per serving.

Loads of vitamins and minerals from all those colorful veggies. The healthy fats from the olive oil are great for you.

The recipe also includes around 5g of protein, 15g of fat, 15g of carbohydrates, 5g of fiber and 7g of sugar.

This isn't medical advice, mind you. But a roasted broccoli salad like this is a fantastic way to boost your veggie intake.

Remember, food is fuel, and this is some top-notch fuel right here!

So there you have it. Some tips, tricks, and tweaks to make this roasted veggie salad your own masterpiece. Honestly, get in that kitchen and have a go.

This isn't just about food; it's about having fun. Now, go on, you got this!

Frequently Asked Questions

Can I use different vegetables for my roasted veggie salad? I'm not a big fan of zucchini, for example.

Absolutely! Think of this recipe as more of a "guideline" than a hard and-fast rule, a bit like Mary Berry's baking advice. Feel free to swap out any veggies you dislike. Good alternatives include sweet potatoes, butternut squash, bell peppers of all colours, or even Brussels sprouts (if you're feeling adventurous!).

Just remember to cut them into similar sizes so they roast evenly.

How long will this roasted veggie salad keep, and what's the best way to store it?

The roasted veggie salad will keep in the fridge for up to 3-4 days in an airtight container. The vegetables might soften slightly over time, but the flavour will still be fantastic. It's best served cold or at room temperature after being stored a great make-ahead option for lunch or a picnic!

My roasted vegetables always seem soggy. What am I doing wrong?

Soggy roasted veggies are a common woe, a bit like a soggy bottom on a bake off! The main culprit is usually overcrowding the baking sheet. The vegetables end up steaming instead of roasting. Make sure you spread them out in a single layer, using two baking sheets if needed.

Also, ensure your oven is properly preheated, and don't be afraid to give them a good toss halfway through roasting to help them brown evenly.

I'm trying to eat healthier. Is this roasted veggie salad actually good for me?

You bet! This roasted veggie salad is packed with vitamins, minerals, and fiber from all the colourful vegetables. It's a fantastic way to get your five-a-day (or more!) while enjoying a delicious and satisfying meal.

Just be mindful of the amount of olive oil you use in the dressing, as that contributes to the calorie count. You can also add in legumes like chickpeas for an added boost!

Can I add any protein to this roasted veggie salad to make it a complete meal?

Absolutely! Adding protein is a brilliant idea for making this roasted veggie salad a more substantial meal. Grilled chicken or fish would be excellent additions, or if you're vegetarian, consider tossing in some chickpeas, lentils, or crumbled feta cheese.

A handful of toasted nuts or seeds (like pine nuts or pumpkin seeds) would also add some healthy fats and protein, and add a bit of extra crunch.

What are some variations I can make to this roasted veggie salad recipe?

Get creative! For a Mediterranean twist, add crumbled feta and Kalamata olives after roasting. A sprinkle of toasted pine nuts adds a lovely crunch. For a completely different flavour profile, try a balsamic vinaigrette instead of the lemon herb dressing, or even add a drizzle of honey for a touch of sweetness.

Don't be afraid to experiment and find your perfect roasted veggie salad combination!