This hearty roasted vegetable salad is packed with caramelized zucchini, eggplant, peppers, tomatoes, chickpeas, and feta, then tossed with a bright, nutty pistachio pesto. It's colorful, satisfying, and just as good warm as it is at room temperature.
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After testing this roasted vegetable salad with pesto, I found that zucchini, eggplant, red onion, bell pepper, and cherry tomatoes can all roast together beautifully on two pans-no staggered cooking times needed. The key is giving the vegetables enough space to caramelize rather than steam.
Chickpeas and feta make it hearty enough for a light vegetarian meal, while pistachio pesto adds a bright, nutty finish. It's delicious warm or at room temperature.
If you love hearty vegetable-forward salads, try my roasted squash salad with shallot dressing or roasted cauliflower salad with red wine vinaigrette next.
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Why You'll Love This Roasted Vegetable Salad with Pesto
- Big flavor: Caramelized roasted vegetables get a fresh, lemony, nutty finish from pistachio pesto.
- Versatile: Serve it warm, at room temperature, or chilled.
- Easy two-pan prep: All five vegetables roast together at the same temperature for the same amount of time-no staggered cooking required.
- Hearty and satisfying: Chickpeas and feta add protein and make this Mediterranean salad substantial enough for lunch or a light dinner.
- Make-ahead friendly: Roast the vegetables and prepare the pesto ahead, then assemble when ready to serve.
Ingredient notes
- Vegetables: Zucchini, eggplant, red onion, bell pepper, and cherry tomatoes roast in roughly the same amount of time, making this an especially easy combination for an easy salad. Cut the zucchini, eggplant, onion, and pepper into similarly sized pieces for even cooking.
- Pistachio pesto: Bright, lemony, and nutty; pairs really well with roasted vegetables.
- Chickpeas: Canned chickpeas make the salad more filling with essentially no extra prep. Drain and rinse them well before adding.
- Feta: Adds a salty, tangy contrast to the sweet roasted vegetables and nutty pesto. Use a dairy-free feta if you need it to be dairy-free.
How To Make Roasted Vegetable Salad with Chickpeas
Prep the vegetables. Cut the vegetables into appropriately sized pieces, keeping slower-cooking vegetables slightly smaller.
Roast. Toss with olive oil, spread into a single layer, and roast until tender with caramelized edges.
Make the pistachio pesto. Prepare the pesto while the vegetables roast.
Assemble. Combine the roasted vegetables with the chickpeas and feta, then gently toss with pistachio pesto.
Expert Tips For the Best Roasted Vegetables with Pesto
- Give the vegetables plenty of room. Spread them in a single layer so they roast and caramelize instead of steaming.
- Keep the pieces similar in size. Cutting the zucchini, eggplant, onion, and bell pepper into roughly equal pieces helps everything cook evenly.
- Use enough oil. Eggplant in particular absorbs oil quickly, so make sure all of the vegetables are lightly and evenly coated before roasting.
- Add the pesto after roasting. Toss the vegetables with pistachio pesto once they're cooked so the herbs stay fresh and vibrant rather than cooking in the oven.
- Don't drown the vegetables in pesto. Start with enough pesto to lightly coat everything, then add more to taste so you keep those crisp roasted edges.
Make Ahead & Storage
- Make ahead: Roast the vegetables and prepare the pistachio pesto separately ahead of time. Refrigerate both, then assemble the salad shortly before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. For the best texture, keep any extra pesto separate.
How To Serve Roasted Veggie Salad
Serve this warm roasted vegetable salad as a vegetarian lunch or light dinner, or pair smaller portions with your favorite main dish.
More Salad Recipes
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Roasted Vegetable Salad Recipe
Ingredients
- 1 medium eggplant, chopped
- 1 medium zucchini, chopped
- 1 medium bell pepper, thinly sliced
- 1 pint cherry tomatoes
- 1 medium red onion, cut into wedges
- 4 Tablespoons extra-virgin olive oil, divided
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 (15-ounce) can chickpeas, drained and rinsed
- ½ cup crumbled feta
- ½ cup pistachio pesto
Instructions
- Adjust racks to the upper and lower thirds of the oven. Preheat oven to 400ºF. Line two large baking sheets with parchment paper.
- Cut eggplant and zucchini into ½-inch cubes. Transfer to baking sheet.
- Cut bell pepper into thin slices, and add to second baking sheet. Cut red onion into wedges, and add to same baking sheet, along with cherry tomatoes.
- Drizzle each pan of prepped vegetables with 2 tablespoons of olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper, respectively. Toss to coat, then use a rubber spatula to spread the vegetables out evenly.
- Roast vegetables for 20 minutes, until they're crisp-tender with caramelized edges.
- While the vegetables are in the oven, make the pistachio pesto.
- Transfer roasted vegetables to a large serving platter or bowl. Add chickpeas and feta, and give it a good stir. Add the pesto and toss to coat all of the ingredients evenly. Serve warm, room temperature, or chilled.
Video
Notes
- Make ahead: Roast the vegetables and prepare the pistachio pesto separately ahead of time. Refrigerate both, then assemble the salad shortly before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. For the best texture, keep any extra pesto separate.
Emily says
Made this for dinner and it was fabulous! I didn’t have feta but there was so much flavor even without it. The pesto is incredible! Thank you!
MaryAnne says
Thanks so much, Emily! I love this salad as well!