Roast vegetable salad
Discover a delightful Roast Vegetable Salad bursting with flavor! Featuring roasted onions, sweet potatoes, red pepper, and eggplant, seasoned with fresh thyme and drizzled with olive oil. Complemented by juicy cherry tomatoes and crumbled feta cheese, this nourishing and vibrant dish is perfect as a main or side. Healthy, easy, and delicious!
- 23 Mar 2024
- Cook time 40 min
- Prep time 20 min
- 6 Servings
- 8 Ingredients
Roast vegetable salad is a hearty and nutritious dish that combines the natural sweetness of roasted vegetables with the tangy flavor of feta cheese. This versatile salad can be enjoyed as a standalone meal or as a delectable side dish. It is perfect for both casual dinners and special occasions, offering a blend of textures and flavors that are sure to please any palate.
Ingredients:
Instructions:
- Onions: Peel and cut the onions into wedges.
- Sweet Potatoes: Peel and cut the sweet potatoes into bite-sized chunks.
- Red Pepper: Remove the seeds and cut the red pepper into strips.
- Eggplant: Cut the eggplant into bite-sized cubes.
- Place the onions, sweet potatoes, red pepper, and eggplant into a large mixing bowl.
- Add the fresh thyme and 1/4 cup of olive oil.
- Toss everything together to evenly coat the vegetables with the olive oil and thyme.
- Spread the seasoned vegetables in a single layer on a large baking sheet.
- Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and lightly crispy on the edges. Stir halfway through the roasting time for even cooking.
- While the other vegetables are roasting, rinse and halve the cherry tomatoes.
- After the initial 25-30 minutes of roasting, add the cherry tomatoes to the baking sheet with the other vegetables.
- Return the baking sheet to the oven and roast for an additional 10 minutes.
- Once all the vegetables are roasted, remove the baking sheet from the oven and let them cool slightly.
- Transfer the roasted vegetables to a large serving bowl.
- Crumble the feta cheese over the top of the roasted vegetables.
- Toss gently to combine if desired, or leave as is for a more rustic presentation.
- Serve the salad warm or at room temperature.
Tips:
- Cut all the vegetables into similar-sized pieces to ensure even roasting.
- Preheat your oven to 400°F (200°C) for optimal roasting conditions.
- Toss the vegetables in olive oil, salt, and pepper before spreading them onto a baking sheet in a single layer.
- Roast the vegetables for about 25-30 minutes, or until they are tender and slightly caramelized. Stir them halfway through for even cooking.
- After roasting, let the vegetables cool slightly before adding them to the salad to prevent the feta cheese from melting too much.
- Garnish with fresh thyme or other herbs like basil or parsley for extra flavor.
- For added texture, consider tossing in some nuts or seeds, such as pine nuts or sunflower seeds.
Once your roast vegetable salad is complete, you'll have a dish that's vibrant, flavorful, and healthy. The roasted vegetables bring out a caramelized sweetness, balanced by the creamy and tangy feta cheese. Enjoy this salad warm or at room temperature, and feel free to experiment with additional ingredients or herbs to make it your own. Bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 160kcal | 6% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 6g | 17% |
| Sugar 10g | 10% |
| Fat | |
| Fat 14g | 17% |
| Saturated 4.03g | 13% |
| Cholesterol 18mg | - |
| Vitamins | |
| Vitamin A 540ug | 60% |
| Choline 24mg | 4% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.26mg | 20% |
| Vitamin B3 1.58mg | 10% |
| Vitamin B6 0.41mg | 24% |
| Vitamin B9 50ug | 13% |
| Vitamin B12 0.32ug | 13% |
| Vitamin C 30mg | 35% |
| Vitamin E 0.97mg | 6% |
| Vitamin K 10ug | 8% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.22mg | 0% |
| Iron, Fe 1.03mg | 9% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 140mg | 12% |
| Potassium, K 660mg | 19% |
| Selenium, Se 3.51ug | 6% |
| Sodium, Na 260mg | 17% |
| Zinc, Zn 1.08mg | 10% |
| Water | |
| Water 240g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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