Balsamic Roast Vegetable Salad

Balsamic Roast Vegetable Salad


58 people made this

A blend of roasted red onion, chat potatoes, capsicum, cherry tomatoes and baby spinach tossed in balsamic vinegar and sprinkled with roasted pinenuts. Lovely for summer barbecues or as a winter salad. You can microwave or parboil the potatoes.

Laura N

Serves: 6 

  • 12 baby chat potatoes, halved
  • 2 large red onions, quartered & sliced
  • 2 large capsicums, yellow or red, cut into large segments
  • 4 cloves garlic, peeled
  • 1 medium eggplant, thickly sliced
  • 1 teaspoon fresh rosemary, chopped
  • 2 teaspoon fresh thyme, chopped
  • olive oil
  • salt
  • 1 punnet cherry tomatoes, halved
  • 50g pine nuts
  • 150g baby spinach leaves
  • 2 tablespoons balsamic vinegar

Preparation:10min  ›  Cook:50min  ›  Ready in:1hour 

  1. Preheat oven to 200 degrees C.
  2. Place potatoes into a microwave safe dish and place into the microwave. Cook on High until the potatoes are just tender, 3 to 4 minutes. Place the potatoes into a large bowl along with the onion, capsicum, garlic and eggplant. Sprinkle with rosemary, thyme and olive oil. Toss to coat the vegetables with olive oil then season with salt to taste. Spread vegetables onto prepared baking sheet.
  3. Roast the vegetables in the preheated oven until they begin to brown at the edges, about 35 minutes. Stir in the cherry tomato halves, and continue cooking 15 minutes more.
  4. Toss the roasted vegetables in a large bowl with the pine nuts, spinach and balsamic vinegar.

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Reviews (5)


OMG this was delicious! I just used any cubed potato and kumara instead of eggplant and I used dried herbs as didn't have fresh on hand. The whole family devoured it! - 20 Jun 2012


Cannot for the life of me see why this takes 2 days & 2 hours to cook??? - 10 Jan 2015


Oops! Thanks AlyGates, this has been corrected. - 12 Jan 2015

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