Mediterranean Roasted Vegetable Salad Recipe
Roasted bell peppers, zucchini, and eggplant tossed in a tangy vinaigrette make this Mediterranean salad a vibrant, nutrient-packed meal or side.
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Why I Love This Mediterranean Roasted Vegetable Salad
Every time I roast a tray of colorful Mediterranean veggies, I’m reminded of how simple ingredients can pack so much flavor when brought together the right way. This salad is one of my favorites because it’s hearty enough to stand alone as a meal, but also perfect as a side at a summer barbecue or dinner with friends. The contrast of caramelized vegetables with the creamy tang of feta and the sharp pop of balsamic or lemon juice is just unbeatable.
What really works for me is how adaptable this recipe is. It’s great for:
- cleaning out the fridge at the end of the week
- meal prepping for quick lunches or dinners
- impressing guests with minimal effort (it looks way more complicated than it is)
Vegetable-wise, just about anything goes as long as you keep an eye on texture and roasting time. The feta is optional, but I love the extra richness it brings. Try adding a handful of toasted nuts, chickpeas, or even tossing in some cooked grains like farro or quinoa to bulk things up.
You can’t go wrong with this salad, whether you’re grabbing a bite solo or sharing the table with friends. Give it a shot—I think you’ll be hooked.
Mediterranean Roasted Vegetable Salad
A vibrant Mediterranean salad featuring roasted peppers, zucchini, eggplant, and red onion, tossed with greens, feta, and a tangy vinaigrette.
Ingredients
Instructions
- 1
Preheat your oven to 425°F (220°C).
- 2
In a large bowl, combine the chopped bell peppers, zucchini, eggplant, and red onion. Drizzle with olive oil, and season with salt, pepper, and oregano. Toss to coat evenly.
- 3
Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- 4
In a large bowl, combine the roasted vegetables with mixed greens. Drizzle with balsamic vinegar or lemon juice, and toss gently to combine.
- 5
Top with crumbled feta cheese if desired. Serve warm or at room temperature.
Notes
You can substitute or add other seasonal vegetables based on preference.
Make it vegan by omitting feta or using a plant-based alternative.
Roast vegetables ahead for meal prep and toss with fresh greens right before serving.
Nutrition Facts
Serves: 4 servings
Calories Per Serving: 180
Frequently Asked Questions About This Recipe
Absolutely! You can add or substitute with seasonal vegetables like cherry tomatoes, asparagus, mushrooms, or carrots. Adjust roasting times as needed based on the vegetables used.
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, store greens and roasted vegetables separately and combine before serving.
The base recipe is naturally gluten-free and vegetarian. To make it vegan, omit the feta cheese or replace it with a plant-based alternative.
Yes! Roast the vegetables ahead of time and store them in the fridge. When ready to serve, toss with fresh greens and dressing.
