Description
A hearty and colorful Mediterranean-inspired salad featuring roasted vegetables, fresh herbs, and a zesty vinaigrette—perfect as a main dish or side.
Ingredients
Units
Scale
- 1 zucchini, chopped
- 1 eggplant, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1/4 cup kalamata olives, pitted and sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
Instructions
- Preheat oven to 425°F (220°C).
- Place zucchini, eggplant, bell peppers, and red onion on a baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with oregano, salt, and pepper. Toss to coat evenly.
- Roast vegetables in the oven for 20–25 minutes, stirring halfway through, until tender and slightly charred.
- In a large bowl, combine roasted vegetables with cherry tomatoes, olives, feta cheese, and parsley.
- In a small bowl, whisk together remaining 1 tablespoon olive oil, lemon juice, and red wine vinegar.
- Pour dressing over the salad and toss gently to combine. Serve warm or at room temperature.
Notes
- Great served on its own or over a bed of couscous or quinoa.
- Can be made ahead and stored in the fridge for up to 3 days.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg