While fresh, crisp salads are undoubtedly tasty, there is something about roasted vegetables in a salad that gets me all the time.
Oven-roasting the vegetables brings out the earthiness and beautiful sweetness in the vegetables. The slightly charred corners of the sweet juicy vegetables are a thing to savour.
Roasting vegetables provides a host of meal options – soups, salads, sandwich fillers, sides for pasta/meat dishes, and so much more. The best part of roasting vegetables is anything goes. Root vegetables, squashes, peppers…it works great.
I have chosen to make a salad out of vegetables that I had in hand. These roast vegetables are dressed with freshly made herb vinaigrette to make it an absolutely refreshing salad.
- Carrots – 2, peeled
- Zucchini – 2
- Pumpkin (yellow) – ¼ cubed, peeled and cut into chunks
- Onion – 1, peeled and cut into large pieces
- Capsicum – ½
- Tomato -1, de-seeded
- Sweet potato – ½, peeled and cut into chunks
- Herb vinaigrette – 2 tblspns. Recipe here
- Olive oil – ½ tblspn
- Salt and pepper – To taste
- Cut the vegetable into big chunks.
- Place them all in a large bowl.
- Drizzle olive oil over the cut vegetables.
- Season it with salt and pepper. I used seasoning salt, which has a lot of flavour-enhancing ingredients. You could use regular salt or flavoured salts.
- Mix to combine the ingredients. Ensure that all the vegetables are coated in the oil. At this stage, add more oil, if required.
- Allow it to rest for about 15 minutes.
- In the meanwhile, pre heat oven to 200ºc.
- Line a baking tray with aluminium foil or baking paper.
- Place the cut vegetables on the tray. Spread them out; this helps roast all the vegetables.
- Place the tray in the pre-heated oven for about 20 minutes. Halfway through the roasting process, turn the vegetables. Allow it to roast in the oven till the vegetables are completely done.
- Note: Timings and temperatures vary depending on your oven. Adjust the time and temperature accordingly.
- Once done, transfer the vegetables into salad bowls/plates. Drizzle the herb vinaigrette, and serve warm.
- Add/omit vegetables of your choice. Eggplants, potatoes, asparagus also taste great when roasted.
- I have used herb vinaigrette because of its complementary flavours. Use any other dressing of your choice, depending on your preference.
- Adding a cheese of your choice gives the salad a lift.