A Simple Dish Full of Color, Flavor, and Mediterranean Goodness

There’s something comforting about roasted vegetables—sweet, caramelized, and full of earthy flavor. This roasted vegetable salad is the kind of dish that feels like home. It’s made with seasonal favorites like zucchini, bell peppers, carrots, onions, and juicy cherry tomatoes, all roasted to perfection and drizzled with extra virgin olive oil and herbs. Served over fresh greens, it’s light, satisfying, and incredibly nourishing.

This salad is perfect for busy days, weekend lunches, or when you just want something simple and beautiful on your plate. It’s also ideal for entertaining—because everyone loves a good rustic salad that looks and tastes like sunshine.

Pairing Suggestions:

This roasted vegetable salad is versatile and goes with just about everything.

Here are some of my favorite ways to serve it:

With grilled fish or chicken: A simple piece of grilled salmon or chicken breast complements the sweetness of the roasted veggies.

Alongside legumes: Serve it next to a dish of lentils or chickpeas for a fully plant-based, protein-rich meal.

With crusty village bread: Add some feta cheese and olives on the side, and you’ve got a perfect Greek-style mezze plate.

As a warm dinner salad: Top it with grilled halloumi or a poached egg for a cozy, balanced meal.

As a picnic or lunchbox option: It keeps well and tastes even better the next day!

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

1 zucchini, sliced into rounds

1 red bell pepper, sliced

1 yellow or orange bell pepper, sliced

1 large carrot, peeled and sliced

1 small red onion, cut into wedges

1 cup cherry tomatoes, halved

1 small beetroot, cooked and sliced (optional)

A handful of mixed greens (arugula, spinach, or lettuce)

2–3 tbsp extra virgin olive oil (plus more for drizzling)

1 tsp dried oregano or thyme

Salt and freshly ground black pepper, to taste

Dressing

2 tbsp extra virgin olive oil

1 tbsp balsamic vinegar or lemon juice

1 tsp Dijon mustard (optional)

A pinch of sea salt and pepper

Fresh thyme or oregano (optional)

Directions

Preheat the oven to 200°C (400°F).

Prepare the veggies: Place zucchini, bell peppers, carrots, onion, and beetroot on a baking sheet. Drizzle with olive oil, season with salt, pepper, and oregano or thyme.

Roast for 25–30 minutes, flipping once, until tender and slightly caramelized.

In a large serving bowl, arrange a bed of mixed greens. Add the cherry tomatoes and the roasted vegetables.

Whisk together the dressing ingredients in a small bowl.

Drizzle the dressing over the salad and toss gently.

Finish with an extra drizzle of olive oil and a sprinkle of fresh herbs.

Tip: You can also add crumbled feta, grilled halloumi, or chickpeas for extra protein.