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+ servings

Roasted Vegetable Salad

Even the kiddos will beg for seconds of these veggies
Prep Time10 mins
Cook Time40 mins
Course: Main, Main Course, Salad, Side Dish/Salad
Cuisine: Mediterranean
Keyword: roasted vegetables, salad, vegetarian
Servings: 6
Calories: 291kcal


  • 1 large eggplant (aubergine) halved and cut into 1/2-inch slices
  • 2 cups butternut squash peeled & cut into 1-inch cubes
  • 2 medium zucchini (courgettes) halved and cut into 1/2-inch slices
  • 2 large red peppers seeds removed, cut into 1 1/2-inch pieces
  • 4 tbsp olive oil
  • salt and freshly ground black pepper to taste


  • 2 tbs balsamic vinegar
  • 4 tbs olive oil
  • 1 tsp sugar
  • 1 1/2 tsp whole-grain Dijon mustard
  • 1 shallot finely chopped
  • 1 garlic clove crushed


  • 4 oz crumbled feta cheese
  • 2 tbs coarsely chopped mint
  • 2 tbs coarsely chopped basil


  • Preheat the oven to 425 degrees F (if you have a convection oven preheat to 400 degrees F). Line two large baking sheets with parchment.
  • Put the vegetables into a bowl, add the oil and season with salt and pepper. Toss until coated. Arrange in a single layer on the baking sheets.
  • Roast in the oven for 30–40 minutes, or until golden and little crisp Leave to cool on the baking sheets.
  • For the dressing, measure all of the dressing ingredients into a small bowl. Mix well and season with salt and pepper.
  • Put the vegetables on a serving platter or in a bowl. Pour over the dressing and check the seasoning. Sprinle with the feta., mint and basil and serve.


Adapted from Mary Berry



Serving: 1Portion | Calories: 291kcal | Carbohydrates: 18g | Protein: 5g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 238mg | Potassium: 625mg | Fiber: 5g | Sugar: 10g | Vitamin A: 6500IU | Vitamin C: 74.7mg | Calcium: 136mg | Iron: 1.2mg