- Preparation time
- 20 mins
- Cooking time
- 25 mins
- Difficulty
- Easy Recipes
- Serves
- 4 people
- Breakfast
- March 25, 2016
Cooked Vegetable Salad Recipe
Salad doesn’t have to be raw! If the typical lettuce-tomato-onion rotation is getting old, why not try this luxurious spread of oven-roasted vegetables? Zucchini and eggplant ribbons, fresh tomatoes, and purple onions are roasted in olive oil to bring out their sweeter flavors, and then garnished with snow pea shoots and fresh herbs to add a refreshing crunch.
It’s an ideal salad for the summer market season, when most of the ingredients are in season, so you can get the juiciest tomatoes and the freshest zucchini to create your masterpiece.
PrintCooked Vegetable Salad Recipe
Ingredients
Scale
- 1/3 cup light olive oil;
- 1 eggplant, sliced lengthwise;
- 2 zucchini, sliced lengthwise;
- 2 red onions, cut into wedges;
- 4 ripe tomatoes, sliced;
- 2 garlic cloves, peeled and thinly sliced;
- 5 cups baby spinach;
- Young snow pea shoots;
- Fresh mint leaves, to taste;
- Fresh flat-leaf parsley leaves, to taste;
- Sea salt and freshly ground black pepper;
Dressing ingredients
- 1/4 cup homemade mayonnaise;
- 1 tbsp. extra-virgin olive oil;
- Juice of 1 lemon;
- 1 tbsp. dried mint leaves;
- Sea salt and freshly ground black pepper;
Instructions
- Preheat your oven to 425 F.
- In a bowl, combine all the vegetables except for the spinach, snow peas, mint, and parsley. Pour the olive oil over them, and season with pepper to taste. Toss to coat.
- Spread the oil-coated vegetables over a baking sheet and roast in the oven for 20 to 25 min.
- In a bowl, combine all the ingredients for the dressing. Whisk together and season to taste.
- Assemble the salad by tossing the cooked vegetables with the spinach, snow peas, mint, and parsley.
- Drizzle the dressing over the salad and gently mix.
- Serve immediately.
