Roasted Vegetable Salad Recipe

Ingredients

• 1 medium Red Bell Pepper (diced, thick pieces)
• 2 medium Carrots (sliced thick)
• 1 large Onion (sliced)
• 1 small Eggplant (diced)
• 8 small Baby Potatoes (halved)
• 1 medium Zucchini (sliced)
• 4 pieces Garlic Cloves (minced)
• 3 tablespoons Olive Oil (extra virgin preferred)
• 1 teaspoon Salt (fine sea salt)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Dijon Mustard (smooth)
• 1 teaspoon Honey (light)
• 1 teaspoon Apple Cider Vinegar (or white wine vinegar)
• 2 tablespoons Water (room temperature)
• 0.5 teaspoon Fresh Rosemary (finely chopped)
• 0.5 teaspoon Fresh Thyme (finely chopped)
• 0.5 cup Cherry Tomatoes (halved)
• 2 tablespoons Fresh Parsley (chopped)

Instructions

1. Wash and Chop Vegetables

   Rinse all vegetables under cold water. Dice the red bell pepper, slice carrots and zucchini thickly, slice the onion, cube the eggplant, halve the baby potatoes, and mince the garlic cloves. Aim for uniform, bite‑size pieces so they cook evenly.

   Time: PT15M

2. Season and Oil the Vegetables

   Place all chopped vegetables in a large mixing bowl. Drizzle with 3 Tbsp olive oil, add 1 tsp salt, ½ tsp black pepper, and the minced garlic. Toss until every piece is lightly coated.

   Time: PT5M

3. Arrange in Baking Dish

   Transfer the seasoned vegetables to a baking dish in a single layer. Cover the dish tightly with aluminum foil to retain moisture during the first part of roasting.

   Time: PT2M

4. Roast the Vegetables

   Preheat the oven to 180°C (350°F). Place the covered baking dish in the oven and roast for 20 minutes, then uncover and roast an additional 5 minutes until the vegetables are tender and lightly browned.

   Time: PT20M

   Temperature: 180°C

5. Prepare the Mustard‑Honey Dressing

   While the vegetables roast, whisk together 1 tsp Dijon mustard, 1 tsp honey, 1 tsp apple cider vinegar, 2 Tbsp olive oil, 2 Tbsp water, chopped rosemary, and thyme in a small bowl until emulsified.

   Time: PT5M

6. Cool the Roasted Veggies Slightly

   Remove the baking dish from the oven. Let the vegetables sit for about 5 minutes so they are warm but not steaming hot—this prevents the dressing from separating.

   Time: PT5M

7. Combine Vegetables and Dressing

   Place the warm roasted vegetables into a salad bowl. Pour the mustard‑honey dressing over them and toss gently to coat all pieces evenly.

   Time: PT3M

8. Finish with Fresh Herbs and Tomatoes

   Add halved cherry tomatoes and chopped fresh parsley to the bowl. Give a final gentle toss and serve immediately or at room temperature.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g