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How To Make Roast Vegetable Salad

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How To Make Roast Vegetable Salad
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Roast Vegetable Salad Recipe. Fresh and crunchy aubergines, courgettes, potatoes, tomatoes and peppers with a lemon and herb dressing. Taste our Roast Vegetable Salad recipe. Enlarge Roast Vegetable Salad Recipe. Fresh and crunchy aubergines, courgettes, potatoes, tomatoes and peppers with a lemon and herb dressing. Taste our Roast Vegetable Salad recipe.
Serves:
4
Preparation Time:
30 minutes
Cooking Time:
1 hour 15 minutes
Total Time:
1 hour 45 minutes

Step 1: You will need

  • 2 aubergines diced
  • 3 courgettes sliced into 1cm rounds
  • 3 peppers, red, green and yellow cut into chunks
  • 500 g new potatoes, washed
  • 500 g cherry tomatoes, washed
  • 1 red onion cut into chunks
  • 200 ml olive oil
  • juice of 1 lemon
  • oregano rinsed dried and chopped
  • 4 to 6 cloves of garlic, unpeeled
  • salt and pepper to taste
  • 2 large oven roasting trays
  • 1 frying spatula
  • 1 slotted spoon
  • 1 large bowl
  • 1 oil drizzler for garnish

Step 2: Preheat the oven

Preheat the oven to 220 degrees Celsius, 425 degrees Fahrenheit or gas mark 7.

Step 3: Roast the potatoes

Into one of the roasting trays pour half the oil, add the potatoes and stir to coat them evenly with oil, salt and pepper to season. Place on the top shelf of the oven for 20 minutes.

Step 4: Roast the mixed vegetables

Into the second roasting tray pour the rest of the olive oil and add the courgettes, peppers, aubergines, red onion and garlic Stir to coat evenly with oil, season with salt and pepper and place on the bottom shelf of the oven for 15 minutes.

Step 5: Turn all the vegetables

After 15 mins remove both trays turn the mixed vegetables with the spatula and give the potatoes a shake to recoat them with oil then replace in the oven for a further 15 mins.

Step 6: Add the cherry tomatoes

After 15 minutes remove the tray with the potatoes and add the tomatoes, stir to coat the tomatoes with oil and return to the oven for the last 5 minutes.

Step 7: Assemble the dish

Remove both trays from the oven and allow to cool for 10 minutes then transfer the potatoes and tomatoes into the bowl followed by the mixed vegetables. Add the oregano then the lemon juice and season with salt and pepper. Mix well with your hands.

Step 8: Serve

Spoon a generous serving of the salad onto a serving plate and drizzle a little olive oil over it.
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Tips & Comments
  1. studentoflife

    It appeared in the video that the garlic cloves were not peeled; hope I am wrong about that. When making roasted vegetable dishes, I peel and add several cloves of garlic. After roasting, I find the garlic and mash it with a fork. Then I distribute it well among the other vegetables. Could also peel the garlic after cooking by this method. Could even add some extra garlic and remove after cooking to add, mashed, to other dishes you are preparing. I love bread spread with roasted garlic and olive oil, maybe sprinkled with herbs too.

  2. studentoflife

    This looks like a most delicious dish. I've made something similar, and it was enjoyed by all. I think it would make a good party dish, especially for a buffet. It is excellent at room temperature, could be made early in the day and simply allowed to sit until serving time, freeing you to do other details. Also, it lends itself to various kinds of seasoning (other than oregano) which could provide variety each time you make it. Herbs are such a gift from the earth.

  3. Anonymous

    fantastic recepies and website.

  4. boxcar1201

    Oh my gosh. I made this today and it was great.

  5. Anonymous

    For us American folks: Aubergines are eggplants, and I think courgettes are zucchini? Looks fantastically yummy, although I don't think my son would agree. I will win the veggie wars one of these days!!!

  6. Anonymous

    Is Aubergines something like egg plant/brinjal??

  7. Anonymous

    Great recipe. Very flavorful, easy to make it just takes time. I love veggies!!!

  8. Anonymous

    mmm i have never seen fresh oregano..is the one in bottles ok?

  9. Anonymous

    this meal is decis!!!!! i give it 5 stars!!!!!11 I tried it hot and cold and it's just perfect.Eaten cold a day after cooking it let's all the flavors really blend.I altered this recipe a litte ie i peeled my potatoes and used normal fresh tomatoes and it was just delicious!

  10. Anonymous

    just a question ,,,do we serve it cold or hot?