Everyday Meals/ Roasted Vegetable Dishes/ Vegan Recipes

Roasted Summer Vegetable Salad

Roasted summer vegetables

This is one of my favorite things to make in the late summer — a gorgeous platter of roasted vegetables that’s really less work than it may seem at first glance. It’s an extravaganza of flavor, and though it’s perfect for late summer or early fall, with these particular veggies there’s no reason you can’t make it year-round. Substitute or add other vegetables if you’d like — mushrooms, yellow squash, green beans, asparagus … increase the amount of marinade if need be.

Serves: 6 or more


  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 cup dry white wine
  • 1 teaspoon salt-free seasoning, such as Spike or Mrs. Dash
  • 1/2 teaspoon dried oregano
  • 2 long Japanese eggplants, about 1 pound, sliced 1/2 inch thick (see Note)
  • 1/2 medium red onion, cut into thick slices
  • 1/2 medium zucchini, sliced
  • 1 medium yellow or red bell pepper, cut into large chunks
  • 4 small tomatoes (such as Roma), quartered
  • Salt and freshly ground pepper to taste
  • 1/4 cup chopped fresh parsley
  • 3 to 4 ounces mixed baby greens, optional

Preheat the oven to 425 °F. Line a roasting pan with parchment

Combine the ingredients for the marinade in a small bowl and stir together.

Combine the eggplants and onions in a mixing bowl. Drizzle with about half of the marinade. Transfer to the roasting pan and roast for 10 minutes.

Combine the zucchini and peppers in the mixing bowl. Drizzle with the remaining marinade and add to the roasting pan; stir together with the eggplants and onion. Roast for 10 minutes longer.

Add the tomatoes and continue to roast until all the vegetables are tender and touch with brown.

Remove from the oven and transfer back to the mixing bowl. Season with salt and pepper and stir in the parsley.

Line a large platter with the baby greens if desired. Arrange the roasted vegetables over them. Serve at once, or let cool to room temperature before serving.

Note: If you can’t find Japanese eggplants, substitute any small eggplant (try white or the magenta and white streaked varieties), quartered lengthwise.

Salad of Roasted summer vegetables

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1 Comment

  • Reply
    Sandy Halliday
    June 10, 2015 at 5:16 pm

    Looks so delicious but many health experts say that olive oil should not be heated above 180C that\’s about 356F.

    I used to roast veg in olive oil until some bad fatty acids were found in my red blood cells that I was told came from heating olive oil. I stuck to cooking at no more that 180C as well. Ever since then I have cooked in coconut oil to be on the safe side.

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