Summer Roasted Vegetable Salad Recipe
If you’re craving something downright vibrant and bursting with flavor, the Summer Roasted Vegetable Salad is about to become your new obsession. Imagine a tumble of zucchini, bell peppers, and sweet tomatoes, roasted until caramelized and glossy, all nestled on verdant greens and finished with tangy cheese and a punchy balsamic drizzle. This recipe captures the best flavors of the season in every nourishing, craveable bite. Whether you serve it at a sunny picnic, as a weekday lunch, or alongside a festive Mediterranean spread, it’s guaranteed to brighten your table and your mood.
Ingredients You’ll Need
Each ingredient in this salad was chosen for a reason: simplicity meets full-bodied flavor! The key to this Summer Roasted Vegetable Salad is letting the vegetables’ colors and textures pop while just a few additions elevate everything to fresh, gourmet territory.
- Zucchini: Brings a subtle sweetness and tender bite when caramelized in the oven.
- Yellow squash: Adds sunny color and a delicate, creamy texture that pairs perfectly with the other veggies.
- Red bell pepper: Offers a burst of vivid red color and sweet, roasted flavor.
- Yellow bell pepper: Enhances the dish with vibrant color and extra natural sweetness.
- Red onion: Delivers savory depth and a mellow, silky finish after roasting.
- Cherry tomatoes: Juicy and lightly caramelized, their acidity balances the richness of the other ingredients.
- Olive oil: Ensures even roasting and provides gorgeous glossy color to the vegetables.
- Salt: Essential for bringing out the natural flavors and enhancing every bite.
- Black pepper: Adds gentle heat and complexity.
- Garlic powder: Provides a subtle, savory aroma that compliments the Mediterranean vibe.
- Dried Italian herbs: A fragrant blend (think oregano, basil, thyme) that bring all the veggies together.
- Mixed greens or arugula: The fresh, peppery base that keeps this salad light and lively.
- Crumbled feta or goat cheese (optional): Adds tangy richness and creamy texture—choose your favorite!
- Balsamic glaze or vinaigrette: The sweet-tart finishing touch that ties everything together beautifully.
How to Make Summer Roasted Vegetable Salad
Step 1: Prep and Preheat
Get started by preheating your oven to 425°F (220°C). This high heat is the secret to achieving perfectly caramelized, slightly crisp edges on your vegetables. While the oven heats, slice all your veggies consistently for even roasting. There’s something so satisfying about seeing these simple prep steps transform into a bowl of pure sunshine!
Step 2: Toss the Veggies
On a big baking sheet, toss the zucchini, yellow squash, red and yellow bell peppers, red onion, and cherry tomatoes with olive oil, salt, black pepper, garlic powder, and dried Italian herbs. Use your hands or a spatula to make sure each piece gets shiny and seasoned—this step locks in all the flavor that will make your Summer Roasted Vegetable Salad irresistible.
Step 3: Roast to Perfection
Spread the coated vegetables out in a single layer so they roast evenly and caramelize rather than steam. Pop the tray in the oven and roast for 20-25 minutes, giving everything a good stir about halfway through. You’re looking for edges that turn golden and veggies that are tender but still holding their shape.
Step 4: Cool Slightly
When your kitchen smells incredible and the veggies are blush-tipped and glossy, pull them from the oven and let them cool just a bit. Cooling helps the vegetables hold up when tossed with the greens without wilting them too much—and ensures your cheese doesn’t melt away!
Step 5: Assemble the Summer Roasted Vegetable Salad
Choose your serving dish: a wide platter for a family-style centerpiece, or individual bowls for easy lunches. Layer your arugula or mixed greens as the base, then pile on the warm, roasted vegetables. Finish with crumbled feta or goat cheese if you like, and drizzle generously with balsamic glaze or vinaigrette just before serving for that signature tangy finish.
How to Serve Summer Roasted Vegetable Salad
Garnishes
What’s a show-stopping Summer Roasted Vegetable Salad without a little flair? A scatter of fresh herbs like basil or parsley brings a burst of color and aroma. Try toasted pine nuts or sunflower seeds for a salty crunch, or a sprinkle of extra cheese if you’re feeling indulgent. Little touches go a long way.
Side Dishes
This salad pairs naturally with so many dishes. Serve it with a warm baguette for mopping up juices, or alongside grilled meats, seafood, or chickpeas for a heartier meal. It’s a standout addition to barbecue spreads, picnic baskets, or even as a light starter to a Mediterranean-inspired menu.
Creative Ways to Present
Switch things up by serving your Summer Roasted Vegetable Salad in colorful mason jars for a picnic, or layer it in bowls with grains like farro or quinoa for a filling lunch. For a dinner party, spoon the salad into endive leaves or mini bell pepper halves for a fun, elegant finger food that’s as tasty as it looks!
Make Ahead and Storage
Storing Leftovers
Leftover Summer Roasted Vegetable Salad stores beautifully. Transfer the roasted vegetables and greens to an airtight container, keeping the dressing separate. Stored this way in the refrigerator, the salad stays fresh and flavorful for up to 3 days—perfect for meal prepping ahead.
Freezing
Freezing is best avoided for this salad. While the roasted vegetables alone can be frozen and reheated, the fresh greens lose their texture and appeal after thawing. If you want to prep ahead, roast double the veggies and freeze half, then add new greens and drizzle before serving.
Reheating
To enjoy the salad warm, gently reheat only the roasted vegetables in the oven or microwave until just heated through. Then add them to your fresh greens, cheese, and dressing before serving. This keeps the textures lively and the flavors beautifully fresh.
FAQs
Can I use different vegetables in the Summer Roasted Vegetable Salad?
Absolutely! This recipe is super flexible. Try adding eggplant, asparagus, mushrooms, or even sweet potatoes for extra heartiness. Use whatever is freshest and most colorful at your farmers’ market or grocery store.
What’s the best cheese option for this salad?
Feta brings a salty, briny bite while goat cheese adds creamy tang; both work wonderfully. You can even leave out the cheese for a completely dairy-free and vegan Summer Roasted Vegetable Salad—just add a handful of toasted nuts or seeds for richness.
Can I make this salad ahead for a party?
Yes! Roast the veggies a few hours in advance and store them separately. When it’s time to serve, simply assemble the salad and drizzle with dressing. This makes entertaining a breeze while keeping everything fresh and vibrant.
How do I keep the greens from getting soggy?
The trick is to let the roasted vegetables cool a bit before layering over the greens, and to drizzle the balsamic glaze or vinaigrette just before serving. Keeping components separate until the last minute ensures your Summer Roasted Vegetable Salad stays crisp and lively.
Is the Summer Roasted Vegetable Salad gluten-free?
Yes! Every ingredient in this recipe is naturally gluten-free, making it a great choice for anyone avoiding gluten. Just double-check any packaged items like your vinaigrette or cheese for hidden gluten if you have dietary restrictions.
Final Thoughts
If you’re looking for a dish that truly celebrates the best of summer, both in flavor and color, you absolutely have to try this Summer Roasted Vegetable Salad. It’s easy to make, endlessly adaptable, and always the bright spot on any table. Invite some friends over, whip up a batch, and let the fresh flavors work their magic!
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Summer Roasted Vegetable Salad Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Summer Roasted Vegetable Salad is a vibrant and flavorful dish that celebrates the bounty of the season. Roasting brings out the natural sweetness of zucchini, squash, bell peppers, onion, and cherry tomatoes, creating a colorful medley that pairs perfectly with mixed greens or arugula. Topped with feta or goat cheese and a drizzle of balsamic glaze, this salad is a versatile and nutritious addition to any meal.
Ingredients
Vegetables:
- 1 zucchini, sliced into half-moons
- 1 yellow squash, sliced into half-moons
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 1 cup cherry tomatoes
Seasonings:
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp dried Italian herbs
Additional:
- 4 cups mixed greens or arugula
- 1/4 cup crumbled feta or goat cheese (optional)
- 2 tbsp balsamic glaze or vinaigrette, for drizzling
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare vegetables: Toss zucchini, squash, bell peppers, onion, and cherry tomatoes with olive oil, salt, pepper, garlic powder, and Italian herbs. Roast for 20–25 minutes.
- Assemble salad: Arrange mixed greens or arugula on a platter, top with roasted vegetables, cheese, and drizzle with balsamic glaze.
Notes
- Serve warm, at room temperature, or chilled.
- Add grilled chicken or chickpeas for extra protein.
- This salad keeps well for meal prep and can be stored in the fridge for up to 3 days (store dressing separately).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salad
- Calories: 180
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
