Roasted Vegetable Salad Recipe
This salad with roasted summer vegetables 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.
Servings: 4 servings
Calories: 371kcal
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.
Nutrition
Calories: 371kcal | Carbohydrates: 21g | Protein: 9g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 19mg | Sodium: 1107mg | Potassium: 767mg | Fiber: 6g | Sugar: 12g | Vitamin A: 2340IU | Vitamin C: 78mg | Calcium: 184mg | Iron: 2mg
