Roasted veggies salad

This is one of my favourite salads. I love warm salads and I love roasted vegetables.

In summer: aubergine, zucchini, pepper, tomatoes…

In winter: carrots, fennel, pumpkin, sweet potatoes…

So I don’t have to stop eating them, my life is a constant veggie roast 😉

We can prepare them in the oven or in a BBQ (if it’s a closed one).

I use to roast big quantities to have leftovers, because it holds very well in the fridge for 2 or 3 days.


2 aubergines

4 small zucchinis

2 red peppers

2 big spring onions

cherry tomatoes

portobello mushrooms (champignon)

salt, black pepper

extra virgin olive oil

aromatic herbs: thyme, rosemary


Pre-heat oven (or BBQ) at 200 degrees.

Cut the vegetables (not peeled) in dices of about 3 cm and put them in a baking tray, well distributed (not on top of each other), and season with salt, black pepper, thyme and olive oil.

Mix well, so the season can be well distributed among all the vegetables.

Put it in the oven at 200 degrees for 15-20 minutes.

Add in the baking tray the cherry tomatoes and fresh rosemary, mix everything together and again in the oven for 10 minutes more.

Put the vegetables in a serving dish (also the oil, herbs and juices which remained in the baking tray) and let it cool a bit.

Ready to eat!

Sometimes I serve this salad with some parmesan slices on top, or with some bits of mozzarella, or with salad leaves…

As some vegetables are harder than others, not all will roast the same: aubergine and zucchini will be tender, onions and pepper will be crispy, the cherries still firm but sweet, and the herbs give nice countryside flavours.

An excellent salad!


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