Roasted Vegetable Salad

Roasted Vegetable Salad desires to accompany! This salad is a huge bowl of brightness, a colorful combination of roasted vegetables with chickpeas for bulk and a vibrant Mediterranean dressing.

This hearty roasted vegetable salad is the adaptable pal who's willing to go with the flow and follow your mood. It's packed with a robust assortment of veggies you can find in good form year-round, such cauliflower, sweet potatoes, and zucchini, as well as creamy chunks of feta cheese.

This Mediterranean roast vegetable salad was traditionally served as a vegetarian dinner, nestled inside warm pita bread. It would probably taste just as good served over cooked couscous or quinoa.

The leftovers I had for lunch the following day combined with arugula. Hello Mediterranean holiday in the midday!

Even though I liked the salad when the veggies were still warm from the oven at dinner, the next day's cold roasted vegetable salad was even better after the flavors had time to meld in the refrigerator.

Even my meat-loving husband Ben finished this vegetarian lunch, gave me a serious look, and remarked, "You can make this any time."

That's the kind of recommendation I like!

Roasted Vegetable Salad Ingredients

For the salad

• 1 medium sweet potato
• 1 small head cauliflower or broccoli cut into florets
• 3 tablespoons extra virgin olive oil divided
• 1 medium zucchini
• 1 small red onion
• 1 (15-ounce) can chickpeas rinsed and drained
• 2/3 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• Warm pita couscous, or quinoa (optional for serving)

For the dressing

• 2 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons minced garlic about 3 cloves
• 1 teaspoon dried oregano
• 1/2 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

1. Oven should be preheated to 400 degrees F. Place racks in the upper and bottom thirds of the oven.
2. Cut the cauliflower into florets and scrub the sweet potato before cutting into 1/2-inch cubes. They should be put on the first sheet pan with 1 1/2 tablespoons of oil drizzled over them.
3. Slice the red onion and cut the zucchini into 1/2-inch pieces each. Add 1 1/2 tablespoons of oil and place on the second sheet pan.
4. Add 1/4 teaspoon of black pepper and 1/2 teaspoon of salt to each sheet pan. Spread the vegetables out into an equal layer after tossing to coat. 10 minutes of roasting in the oven. To ensure equal cooking, take the pans out of the oven and use a spatula toss the vegetables. Spread once more into an equal layer, turn the pans around, and bake for a further 10 to 15 minutes, or until the vegetables are crisp-tender.
5. While the veggies roast, make the dressing by combining the olive oil, vinegar, garlic, oregano, mustard, salt, and pepper in a small dish or large liquid measuring cup.
6. Scrape the vegetables into a sizable serving basin after they have finished roasting. Place the chickpeas in. Pour the dressing over the top of the warm veggies and gently toss to coat.
7. Add the feta and parsley slowly. Enjoy as desired with pita, couscous, or quinoa.

How to Serve Roast Vegetable Salad

• salad form. In order to create a delicious and healthy salad that is perfect for lunch or dinner, serve the roasted vegetables over a bed of leafy greens.
• using grains. The roasted vegetables taste great when combined with a grain like rice, couscous, or quinoa. It's popular to eat this Moroccan couscous.
• within a pita sandwich. Serve the roasted vegetables inside a pita for a delightful sandwich, taking a cue from my chickpea salad sandwich.
• as an accompaniment. For grilled salmon in foil or chicken kabobs, do you need a simple side dish? This salad of roasted vegetables is ideal.