Roasted Vegetable Salad

This sweet and savory balsamic roasted vegetable salad is crazy versatile and easy to throw together. Serve cold as a salad, warm as a side dish or even serve with a baguette for a wonderful appetizer. Mix in some quinoa and you have a filling and nutritious vegetarian and healthy meal.

Course Side Dishes

Cuisine Mediterranean

Keyword balsamic roasted vegetables, balsamic vegetable salad, balsamic vegetables, roast vegetable salad

Prep Time 20

Cook Time 1

Additional Time 10

Total Time 1 5

Servings

Calories 108kcal

Author Laura Bashar | Family Spice

Ingredients

5 Italian eggplants cut down the center and halved
1 tablespoon salt
3 tablespoon extra virgin olive oil
2 tablespoon balsamic vinegar
1 teaspoon balsamic vinegar
1 ¼ teaspoon salt
¼ teaspoon ground black pepper
3 zucchini cut down the center and halved
2 portobello mushrooms gills removed and sliced
1 red onion peeled and cut into wedges
1 red bell pepper seeded & cut into thick slices
1 yellow bell pepper seeded & cut into thick slices
2-3 sprigs of fresh basil

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Instructions

Preheat oven to 375ºF.
If you find eggplant to be bitter, take this extra step to remove the bitter water. Peel and cut eggplants into ½-inch rounds. Sprinkle both sides with 1 tablespoon salt.
Place eggplants over paper towels on a cooling rack and cover with more paper towels. Place a baking sheet on top along with heavy objects and let it sit like this for 1 hour. This will remove the bitter water from the eggplant.
When paper towels are wet after 1 hour, squeeze eggplant dry with paper towels and remove excess salt. Place eggplant on a large baking sheet.
Cut zucchini into ½-inch rounds and place on baking sheet with eggplant.
Wipe mushrooms clean with a paper towel and cut into ¼-inch thick slices and place on the baking sheet.
Peel onion and cut into wedges about same thickness as rest of vegetables and place on the baking sheet.
Core and remove seeds from bell peppers and cut into thick pieces. Transfer to the baking sheet.
In a bowl whisk together olive oil, 2 tablespoon vinegar, 1 ¼ teaspoon salt and pepper.
Pour dressing over the vegetables and toss to coat vegetables completely and spread into one layer.
Roast for 45-60 minutes or until the vegetables are browned. Be sure to stir and mix the vegetables for even roasting.
Transfer the vegetables to a serving bowl and let cool, about 10 minutes.
Adjust seasoning and stir in extra teaspoon of vinegar, if needed.
Toss vegetables with chopped fresh basil and serve.

Notes

Serving Suggestions: Serve as a side dish or as an appetizer over slices of baguette with kalamata olives and marinated artichoke hearts. It even works beautifully with a charcuterie board.

For a light meal, you can also stir in 1-2 cups of cooked quinoa.

TO STORE: Store any leftover salad in an airtight container and refrigerate for up to 4 days.

TO FREEZE: You could freeze leftovers, but the vegetables will be super soft and mushy once thawed.

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