This easy Roasted Vegetable Salad is a simple but delicious dish you can make for any occasion, from a potluck to a packed lunch. Full of flavor, you can whip this up with simple everyday ingredients.
2sweet potatoespeeled and diced (about 3 cups, 1 pound/450g)
2zucchinichopped (about 2½ cups, 1 pound/450g)
1bell pepperseeded and chopped (about 1½ cups, 7 ounces/200g)
1red onionsliced (about 2½ cups, 10 ounces/285g)
3tablespoonsolive oil
1 ½teaspoonsalt
½teaspoonground black pepper
½cupcrumbled feta cheese(72g)
¼cupchopped fresh parsley(8g)
For the Dressing:
3tablespoonsolive oil
2tablespoonsred wine vinegar
1tablespoonDijon mustard
1teaspoondried oregano
1garlic cloveminced
1teaspoonsalt
½teaspoonground black pepper
Instructions
For the Salad:
Preheat the oven to 425°F. On a large baking sheet, toss the vegetables with oil, salt, and pepper. Spread into an even layer and roast until tender, 30 to 35 minutes.
Transfer the roasted vegetables to a large mixing bowl and add the feta cheese and parsley.
For the Dressing:
While the vegetables roast, whisk together all of the dressing ingredients. Pour the dressing over the roasted vegetable mixture and toss to coat. Serve warm or chilled.
Video
Notes
Cut your vegetables into evenly sized pieces so that they cook evenly and prevent some vegetables from being overcooked while others are undercooked.
Spread your vegetables in a single layer on a baking sheet so they can caramelize. If you crowd the sheet pan, the vegetables will steam. If your baking sheet is too small, use two.
Sometimes ovens are hotter in the back. If you notice the vegetables on your baking sheet are browning more quickly on one side, rotate your pan.
For some added crunch, you can add chickpeas to the baking sheet. They crisp up really nicely!
For a stronger garlic kick, you could grate the garlic clove on a microplane for the dressing instead of mincing it.