A taste of the Mediterranean on your plate.

There’s something so comforting about the simplicity of roasted vegetables.

A drizzle of olive oil, a handful of fresh herbs, and a hot oven—that’s all it takes to bring out their natural sweetness and vibrant color.

This roasted vegetable salad is more than a side dish—it’s a celebration of seasonal goodness. Zucchini, eggplant, sweet peppers, cherry tomatoes, and red onions all come together in perfect harmony, roasted until golden and tender. Tossed with fresh parsley and a simple dressing of olive oil, lemon, garlic, and herbs, it’s light yet deeply satisfying.In Greece, we often enjoy this kind of salad at room temperature, paired with crusty bread, olives, and maybe a slice of feta on the side.

It’s one of those dishes that brings people together at the table—simple, honest, and full of flavor.

Whether served as a main meal on a warm day or a side to grilled fish or halloumi, this dish fits beautifully into the rhythm of Mediterranean life.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

1 medium zucchini, sliced

1 medium eggplant, sliced

1 red bell pepper, cut into chunks

1 yellow bell pepper, cut into chunks

1 red onion, cut into wedges

1 cup cherry tomatoes, halved

2–3 tbsp extra virgin olive oil

Salt & freshly ground black pepper

1 tsp dried oregano

1 handful fresh parsley, roughly chopped

A few fresh basil or mint leaves (optional)

1–2 handfuls baby spinach or arugula (optional, as base)

3 tbsp extra virgin olive oil

1 tbsp balsamic vinegar or lemon juice

1 tsp Dijon mustard (optional)

1 garlic clove, minced

Salt & pepper to taste

Directions

Preheat oven to 200°C (390°F).

Place zucchini, eggplant, peppers, onion, and cherry tomatoes on a baking sheet.

Drizzle with olive oil, season with salt, pepper, and oregano. Toss well.

Roast for 25–30 minutes, or until vegetables are tender and slightly caramelized. Let them cool slightly.

In a small jar or bowl, whisk together all dressing ingredients.

In a serving bowl or platter, layer spinach/arugula (if using), top with roasted vegetables, and sprinkle with parsley and basil or mint.

Drizzle with the dressing just before serving. Optionally, top with a few crushed pistachios or pine nuts for extra texture.