Roasted Mixed Vegetable Salad

    55 minutes

    A colourful salad of eggplant, zucchini, capsicum, asparagus and red onion salad with a red wine vinaigrette.

    27 people made this

    Serves: 10 

    • 1 eggplant - quartered lengthwise and sliced
    • 2 small zucchinis, halved lengthwise and sliced
    • 4 cloves garlic, peeled
    • 4 tablespoons olive oil, or as needed
    • 1 red capsicum, seeded and sliced into strips
    • 1 bunch asparagus, trimmed and cut into thirds
    • 1/2 red onion, sliced
    • For the dressing
    • 4 tablespoons red wine vinegar
    • 2 tablespoons balsamic vinegar
    • 4 tablespoons olive oil
    • 2 lemons, juiced
    • small handful chopped fresh oregano
    • handful chopped fresh parsley
    • salt and freshly ground black pepper to taste

    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat the oven to 230 degrees C. Grease a large baking tray.
    2. Spread the eggplant and zucchini slices out in an even layer on the prepared baking tray. Place the cloves of garlic off to one side of the tray, so you can easily find them later. Bake for 15 minutes in the preheated oven.
    3. While the vegetables roast, whisk together the red wine vinegar, balsamic vinegar, olive oil and lemon juice in a large serving bowl. Season with oregano, parsley, salt and pepper. Remove the garlic cloves from the oven, and mash. Whisk the garlic into the dressing. Set aside.
    4. Remove the vegetables from the oven and stir the eggplant and zucchini. Layer the asparagus, red onion and red capsicum over the top of the eggplant and zucchini. Return to the oven, and bake for another 15 to 20 minutes, or until the asparagus is tender but still bright green.
    5. When the vegetables are cooked through and slightly toasted, remove them from the oven, and place them in the bowl with the dressing. Stir to coat evenly. Taste and adjust salt and pepper if necessary. Chill for a few hours before serving, if desired.

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    Reviews in English (19)


    Something else. I love roasted vegetables, and this dressing is delicious! I think the recipe was supposed to instruct you to toss the vegetables in olive oil before putting them in the oven, as 1/4 cup olive oil is listed in the ingredients (in addition to the oil for the dressing), and I have never roasted vegetables without tossing them in oil first. Great recipe, Emily!  -  29 Sep 2008


    Something else. I enjoyed the recipe. I used eggplant, some homegrown squash..not sure of what kind, zucchini, garlic, red capsicum, red onion and tomatoes as the vegetables in this dish. I liked the sauce quite a bit, but didn't really care for this served cold. I heated it up the next time and prefer that to it being served cold.  -  29 Sep 2008


    Used different ingredients. This was pretty good. Next time, I will adjust the dressing to better suit my tastes. Also, I used zuchini because there was no yellow squash at the store, and that worked great. I will roast the eggplant and zuchini a little less next time before adding the rest of the vegetables, as i found they were a bit over done, and the rest were a bit under cooked. Overall, this is a good basic recipie that I will make again, just with a few tweaks.  -  29 Sep 2008