Roasted Balsamic Vegetable Salad

This roasted balsamic vegetable salad makes a terrific appetizer or side dish. Mix in some quinoa and you have a filling and nutritious meal.

Haft Sin for Norouz by

Happy Spring! Last Thursday around 10am PST Spring arrived. It is also Norouz and the Persian New Year. The family and I were busy getting the house in order (hence the origins of “spring cleaning”) as we had a big family dinner to celebrate Thursday night. Needless to say, my workouts with Mamavation were a bit lax for two days as I was busy cooking and cleaning. But, I still enjoyed consuming my mushrooms all week long.

Mushroom Meals for Mamavation's 30-Day Mushroom Challenge by

As I mentioned last week, I am a  Mushroom Ambassador and I’m participating in Mamavation’s 30-Day Mushroom Challenge. Last week I shared with you my Pork Tenderloin with Crimini Mushrooms and Port Sauce. For two weeks, I have been using mushrooms regularly in my meals for breakfast, lunch and dinner. Sometimes I substitute meat with mushrooms and other times I simply add mushrooms to the meal.

Leftover Corned Beef and Cabbage Quinoa by

Earlier this week, I posted my Leftover Corned Beef and Cabbage Quinoa where I added mushrooms to lighten up the calories so I could use (and eat) less of the fatty corned beef. I have been eating mushrooms with my eggs, made a portobello pizza and now I have my Roasted Balsamic Vegetable Salad to share with you!

Roasted Balsamic Vegetable Salad by

This salad is one of my go-to recipes for when I have guests over. It makes a wonderful appetizer with a warm baguette and is a fabulous salad/side to fish, chicken or mixed in pasta. Throw in some fresh basil and kalamata olives and dive right in!

The key to even roasting is to make sure all of your vegetables are cut into the same size chunks whether it’s eggplant, zucchini, mushrooms, onions or bell peppers.

You can even stir it in some quinoa to make a light meal.

Roasted Balsamic Vegetable Quinoa Salad by

Also this week, my brother gave me a pedometer to help me achieve my 10,000 steps-a-day goal. This Pulse gizmo is uber cool, small and the companion app on my iPhone tracks my progress. I obviously knew beforehand that working on the computer all day is definitely not helping me with my figure or my 10K steps. So, I find myself taking breaks every hour and I do some clean up around the house. I still walk the walk regularly, although his enthusiasm to bark at everything slows me down. A daily 1.5 mile brisk walk guarantees me a 10K step day. I also have started to pace a lot more. Every little bit helps!

I have also weaned myself off my protein bars in the morning. For over a year I have been enjoying the low-carb Atkins protein bars with my morning tea. I have found with my kids in two schools that mornings are ridiculously hectic and I have not been taking the time to make myself a decent breakfast. This challenge has really made me take the time to make a healthy breakfast and lunch JUST FOR ME. That’s a huge mind shift for me.

Roasted Balsamic Vegetable Salad

This salad is so easy to put together and also makes a great tapenade. Recipe by Laura Bashar of Family Spice


  • 3 TBS extra virgin olive oil
  • 2 TBS balsamic vinegar, red
  • 1 1/4 tsp salt
  • 1/4 tsp black pepper, ground
  • 5 Italian eggplant, cut down the center & halved
  • 3 zucchini, cut down the center & halved
  • 2 portobello mushrooms, gills removed & sliced
  • 1 red onion, cut into wedges
  • 1 red bell pepper, seeded & cut into thick slices
  • 1 yellow bell pepper, seeded & cut into thick slices
  • 1 tsp balsamic vinegar, red


  1. Preheat broiler to 450ºF.
  2. In a large bowl whisk together:
    • 3 TBS extra virgin olive oil
    • 2 TBS balsamic vinegar, red
    • 1 tsp salt
    • 1/4 tsp black pepper, ground
  3. Mix in:
    • 5 Italian eggplant , cut down the center & halved
    • 3 zucchini , cut down the center & halved
    • 2 portobello mushrooms , gills removed & sliced
    • 1 red onion , cut into wedges
    • 1 red bell pepper , seeded & cut into thick slices
    • 1 yellow bell pepper , seeded & cut into thick slices
  4. Coat vegetables thoroughly and place on a large roasting pan in one layer.
  5. Roast for 15 minutes, then stir vegetables and continue roasting and stirring vegetables until browned, about 20-30 minutes.
  6. Remove vegetables, place in serving bowl and let cool, about 10 minutes.
  7. Adjust seasoning, adding if needed:
    • 1 tsp balsamic vinegar, red
    • 1/4 tsp salt
  8. Toss vegetables and serve.


Serving Suggestions: Serve as a side dish or as an appetizer over slices of baguette. You can also stir in 1-2 cups of cooked quinoa, if you like.

Prep Time:

Yield: Serves 6

Cook Time:

Disclosure: This post was created as part of the #MushroomMakeover 30 Day Weight Loss Challenge in which I received a stipend to be the blogger ambassador for the Mushroom Council. The opinions are my own and based on my own experience. If I didn’t like it, I wouldn’t blog about it. 

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11 Responses to Roasted Balsamic Vegetable Salad

  1. Happy (Belated) Persian New Year! Love this recipe, and love everything about mushrooms too! I’ll eat them on anything, but I’ve found I need to chop them up really small and mix them in to burgers, etc for my kids to like them. Sounds like a great challenge you are participating in! I have an app on my computer that notifies me every 20 minutes to get up. I will actually run laps around my house or go up and down the stairs to help me get my 10000 steps in, plus it really refreshes my brain 🙂

    • John, I’d think you are definitely hitting your 10K steps. I found that a brisk 30-45 min walk a day was what I needed to get me to that goal. But, I have found that some days, I don’t have that extra time. But the pedometer certainly opened my eyes!

  2. I think if I got a pedometer it would remind me of how many hours I spend sitting at my computer and soon I’d be so far behind in steps I’d get depressed. 🙂

    I love all the ideas from everyone doing the mushroom challenge. I love mushrooms and I’m making a big list of things to make.

    • Yes, the pedometer scared and depressed me, too! But, I have found that I am making sure I move more and I accept those days that I cannot make my 10K.

  3. Kristina at #

    breakfast is SO important, good for you that you’re giving that to yourself now! 🙂 (at least you were having something, but probably much more tasty now, yes?)

    all of your mushroom recipes look and sound amazing!

  4. wow that roasted balsamic veggie salad looks amazing great job!

  5. That plate of veg! Hello!! XOGREG

  6. I can’t wait to try this. It’s so easy, and I love roasted vegetables.

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