Roasted Vegetable Salad

Roasted Vegetable Salad is great and flavorful dish featuring a medley of vegetables transformed by the magic of roasting. The caramelization brings out natural sweetness and intensifies the flavors, creating a healthy and satisfying side or main course.

How to make Roasted Vegetable Salad?

Here is how to make Roasted Vegetable Salad:


  • 2 pounds assorted vegetables, chopped (e.g., potatoes, sweet potatoes, zucchini, broccoli, carrots)
  • 2 tablespoons olive oil
  • 1 teaspoon dried herbs (your choice)
  • Salt and pepper to taste
  • Optional additions: Chopped nuts, seeds, crumbled cheese, fresh herbs


  1. Preheat oven to 400°F (200°C).
  2. Toss the chopped vegetables with olive oil, herbs, salt, and pepper.
  3. Spread them in a single layer on a baking sheet.
  4. Roast for 20-30 minutes, or until tender and lightly browned, flipping halfway through.
  5. While the vegetables roast, prepare your dressing (optional).
  6. Once roasted, transfer the vegetables to a serving bowl. You can serve them warm or at room temperature.
  7. Drizzle with the dressing (if using), garnish with desired additions

You can add a touch of creativity to the basic recipe, to get a more flavorful and healthy salad that will impress your family and friends.

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