Rainbow Roast a Vibrant Vegetable Salad

Rainbow Roast Vibrant Roasted Vegetable Salad Recipe

By Chef BakerSeptember 7, 2025

Table of Contents

Recipe Introduction

Fancy a bit of goodness? Ever wondered what to do with all those veggies lurking in your fridge? Our Roasted Vegetable Salad is your answer! This isn't just any salad; it's a vibrant party in your mouth, bursting with Mediterranean flavors.

Quick Hook

Honestly, this Rainbow Roasted Vegetable Salad saved me from a week of boring lunches! It is delicious and it looks great.

Imagine sweet roasted veggies drizzled with tangy lemon. Ready to dive in?

Brief Overview

Originating from the sun-kissed shores of the Mediterranean, this Vegetable Salad celebrates fresh, simple ingredients. This Easy Roasted Vegetable Salad Recipe is beginner friendly, taking about 55 minutes from start to finish.

It yields 4 servings, perfect for a family lunch or a Meatless Meals option.

Main Benefits

This Healthy Roasted Vegetable Salad is packed with vitamins and fiber. Seriously, it's like a multivitamin in a bowl! It's the perfect dish for a light lunch, a vibrant side, or even a potluck.

What makes this recipe special? The combination of roasted sweetness and zesty dressing is just sublime.

Now, let’s talk ingredients.

How to Make this Roasted Vegetable Salad Pop?

Right, you'll need your veggies: red onion, bell peppers (any colour will do), zucchini, eggplant, and broccoli. Plus, a few store cupboard essentials: olive oil, oregano, basil, garlic powder, salt, and pepper.

Then, for the dressing, you'll need more olive oil, lemon juice, garlic, parsley, mint, and Dijon mustard. Feta and pine nuts are optional, but highly recommended.

Equipment

Grab a large baking sheet, a large bowl, and a small bowl or jar for your dressing. Oh, and a whisk or fork for mixing the dressing.

That’s all you’ll need to whip up this masterpiece.

The Secret Ingredient

Don't overcrowd the baking sheet! This is crucial for proper roasting. If you pile everything on top of each other, your veggies will steam instead of roast.

So there you have it, Roasted Vegetable Salad with Lemon Herb Dressing . I promise you, this will quickly become a staple in your house.

Alright, let's talk Roasted Vegetable Salad . Honestly, who doesn’t love a Vegetable Salad bursting with flavour? This ain't your boring, limp lettuce affair.

It's a proper Rainbow Roasted Vegetable Salad that’s both good for you and dead easy to make. I swear, even I can't mess it up! Let's dive into what you'll need for this Easy Roasted Vegetable Salad Recipe .

Ingredients & Equipment

This recipe is all about fresh, colourful veggies. Trust me, the Mediterranean Roasted Vegetables bring such a vibrant taste! Plus, it's proper healthy, making it a fab Meatless Meal option.

Main Ingredients

Red Onion: 200g (7 oz) , cut into wedges. Go for a firm one, nice and vibrant purple.
Bell Peppers: 300g (10.5 oz) total (red, yellow, or orange), seeded and chopped. Pick peppers that are firm and shiny. Avoid the wrinkly ones!
Zucchini: 300g (10.5 oz) , chopped. Choose smaller zucchini for the best flavour.
Eggplant: 400g (14 oz) , chopped. Make sure it feels heavy for its size.
Broccoli Florets: 200g (7 oz) . Get the brightest green you can find!
Olive Oil: 60 ml (4 tablespoons) . Use a good quality one, it makes all the difference.
Dried Oregano: 5 ml (1 teaspoon) . The aroma should be strong.
Dried Basil: 2.5 ml (1/2 teaspoon) . Make sure it's still fragrant.
Garlic Powder: 2.5 ml (1/2 teaspoon) . I prefer fresh garlic, but this works in a pinch.
Salt and Pepper: To taste.

For Roasted Vegetable Salad with Feta , grab some crumbly feta. I love the salty tang.

Seasoning Notes

Oregano and basil are non-negotiable. Honestly, they make the Roasted Vegetable Salad . Garlic powder adds a subtle kick. You can sub it for fresh minced garlic. Red pepper flakes adds spice.

Equipment Needed

Large baking sheet(s). This is essential for roasting.
Large bowl. For tossing the veggies.
Small bowl or jar. For shaking up the dressing!
Whisk or fork. For mixing the dressing.

You can use a roasting tin instead of a baking sheet. Honestly, any large bowl will do!

I tried this Healthy Roasted Vegetable Salad recipe last autumn, so it is a perfect Fall Roasted Vegetable Salad . It was such a hit at my family gathering! Everyone raved about the flavour.

Rainbow Roast: Your New Favourite Vegetable Salad

Fancy a bit of Roasted Vegetable Salad ? Honestly, this Rainbow Roast isn't just any old side dish. It's like sunshine on a plate, packed with flavor and goodness.

Prep Steps: Your Mise en Place Mission

First things first, get your veggies prepped. We're talking about a proper mise en place , my friend! Chop 1 large red onion into wedges, 2 bell peppers (whatever colour takes your fancy) seeded and chopped.

Get 2 medium zucchini chopped and 1 large eggplant. Finally, grab 2 cups of broccoli florets (about 200g). Having everything ready before you start cooking makes life so much easier.

Trust me!

step-by-step: Roasting to Perfection

Preheat your oven to 400° F ( 200° C) . Line a baking sheet. Saves on the washing up, innit?
Toss all those chopped veggies with 4 tablespoons of olive oil, 1 teaspoon of dried oregano, 1/2 teaspoon each of dried basil and garlic powder, and a pinch of salt and pepper.
Spread them out in a single layer on the baking sheet. Don't overcrowd them, or they'll steam instead of roast.
Roast for 30- 35 minutes , flipping halfway through, until they're tender and slightly caramelized. Keep an eye on them, you don't want burnt offerings!
Whisk together the dressing: 1/4 cup of olive oil, 3 tablespoons of lemon juice, 2 cloves minced garlic, 2 tablespoons of fresh parsley, 1 tablespoon of fresh mint, 1/2 teaspoon of Dijon mustard, salt, and pepper. Boom, done.
Toss the slightly cooled roasted vegetables with the dressing.
Garnish with crumbled feta cheese and toasted pine nuts (optional, but highly recommended).

Pro Tips: Level Up Your Salad Game

Want a Mediterranean Roasted Vegetables vibe? Add a handful of olives to the salad.
Avoid mushy vegetables by using high heat.
This Healthy Roasted Vegetable Salad is even better the next day. So make a big batch!

This Easy Roasted Vegetable Salad Recipe isn't just a side; it's a star. You can even call it a Meatless Meal .

Perfect for those "I can't be bothered to cook" days. And with a Roasted Vegetable Salad with Feta , it's a flavour explosion.

You will have no more excuse to eat healthy.

Recipe Notes: Cracking on with your Rainbow Roast!

Right then, let's have a natter about making your Rainbow Roasted Vegetable Salad absolutely stonking. These are a few extra pointers to help you along.

Plus, a bit of guff on how to store it and tweak it! Honestly, this Easy Roasted Vegetable Salad Recipe is proper easy, so don’t fret! I've made it a gazillion times.

Serving Suggestions: Fancy Pants Plating, innit?

So, you've got your Roasted Vegetable Salad , now what? You can just bung it in a bowl, of course.

But, if you're feeling a bit posh, try this: lay the veggies nicely on a plate. Scatter a bit of extra feta on top.

A sprig of mint makes it look dead classy, too.

Pair it with some grilled chicken. A cheeky glass of crisp white wine goes down a treat as well. If you're after a light lunch, it goes lovely with hummus and pitta bread.

Think Mediterranean Roasted Vegetables vibes!

Storage Tips: Keepin' it Fresh!

Got leftovers? No worries! Pop the Vegetable Salad in an airtight container. Stash it in the fridge. It'll be good for about three days.

Freezing isn't ideal. The veggies go a bit mushy, you know? Honestly, it's best to eat it fresh or refrigerated.

To reheat, just give it a quick zap in the microwave. Or, better yet, let it come to room temperature.

Variations: Mix it Up, Mate!

Fancy a change? For a meatless meals option, ditch the feta. Use nutritional yeast for a cheesy flavour. Or, try adding some chickpeas.

For a Fall Roasted Vegetable Salad , swap out some veggies. Butternut squash and Brussels sprouts work a treat. Feeling spicy? Add a pinch of chilli flakes to the Roasted Vegetable Salad with Lemon Herb Dressing .

Nutrition Basics: Good for You, Guv'nor!

This Healthy Roasted Vegetable Salad is packed with goodness. You get loads of vitamins from all those colourful veggies. Plus, fibre to keep things moving.

Each serving is around 350 calories. It has about 8g of protein, 25g of fat, 25g of carbohydrates, and 7g of fibre.

It is just an estimate, though, mind you!

Alright, there you have it. Your Roasted Vegetable Salad is ready to rock and roll! Don't be scared to experiment. Have a go and see what works for you. Happy cooking!

Frequently Asked Questions

Can I roast other vegetables in this Roasted Vegetable Salad?

Absolutely! This recipe is very adaptable. Feel free to swap in your favourite seasonal vegetables. Root vegetables like carrots, parsnips, and sweet potatoes work brilliantly, especially during the colder months. Just remember to adjust the cooking time depending on the density of the vegetables, yeah?

How long does this Roasted Vegetable Salad keep, and what's the best way to store it?

Stored properly, your Roasted Vegetable Salad will happily keep in the fridge for up to 3 days. Make sure to store it in an airtight container to maintain its freshness and prevent it from absorbing any unwanted fridge odours. The vegetables might soften slightly over time, but the flavour will still be top-notch.

Can I make the lemon herb dressing for the Roasted Vegetable Salad in advance?

Good thinking! You can definitely make the dressing a day or two ahead of time. Store it in an airtight jar in the fridge. Just give it a good shake or whisk before using, as the oil and lemon juice may separate slightly.

Making it in advance actually allows the flavours to meld together beautifully, giving it an extra kick!

I'm not a fan of eggplant. What can I use instead in this Roasted Vegetable Salad recipe?

No worries, mate! If eggplant isn't your cup of tea, you can easily substitute it with another vegetable. Consider adding more zucchini or bell peppers to keep the volume consistent, or try using mushrooms for an earthy flavour.

You could even chuck in some chunks of butternut squash for a touch of sweetness whatever floats your boat!

Is this Roasted Vegetable Salad healthy?

You bet your bottom dollar it is! This salad is packed with vitamins, minerals, and fibre from all the wonderful vegetables. Plus, olive oil is a source of healthy fats. However, keep in mind that nutritional values can vary based on ingredient quantities, so this is more of an estimate.

My vegetables are steaming instead of roasting. What am I doing wrong?

Ah, that's a classic! The most common culprit is overcrowding the baking sheet. If the vegetables are too close together, they'll steam instead of caramelizing. Spread them out in a single layer, using two baking sheets if necessary, to allow for proper air circulation and a lovely roasted finish, like a proper Sunday roast!