Oven-Roasted Vegetable Salad with Zesty Dressing
[Oven Vegetable Salad] Roast your favorite vegetables in the oven for a delightful twist!
Today, I’m sharing a recipe that will take care of my solo meal: a simple and delicious salad made by roasting vegetables in the oven. I’ve gathered my favorite ingredients, roasting some and using others fresh, to create this delightful oven vegetable salad.
Salad Ingredients- 70g Eggplant, cut into bite-sized pieces
- 60g Zucchini, cut into bite-sized pieces
- 30g Mushrooms, sliced
- 50g Onion, thinly sliced
- 80g Tofu
- Romaine lettuce leaves
- 3 Shine Muscat grapes, halved (optional)
- A handful of nuts (walnuts, almonds, etc., to taste)
Dressing Ingredients- 3 Tbsp Olive oil
- Salt, to taste
- Black pepper, to taste
- 2 Tbsp Balsamic vinegar
- 1 Tbsp Lemon juice
- Grana Padano cheese or Parmesan cheese (optional)
- 3 Tbsp Olive oil
- Salt, to taste
- Black pepper, to taste
- 2 Tbsp Balsamic vinegar
- 1 Tbsp Lemon juice
- Grana Padano cheese or Parmesan cheese (optional)
Cooking Instructions
Step 1
Trim the ends off the eggplant and slice it into bite-sized pieces, about 1 to 1.5 cm thick. If you prefer a chewier texture, you can cut them a bit larger.
Step 2
Slice the zucchini into similar sizes as the eggplant. Zucchini might be a bit harder to find sometimes, but I was lucky to have some on hand! You can substitute with regular zucchini if needed.
Step 3
Thinly slice the onion and cut the mushrooms into manageable pieces. Remove the tough ends from the mushrooms.
Step 4
Place the sliced eggplant, zucchini, onion, and mushrooms into a bowl. Season lightly with salt and pepper. Drizzle about 2 tablespoons of olive oil over the vegetables and toss to coat them evenly. This step ensures the vegetables stay moist and tender when roasted.
Step 5
Preheat your oven to 180°C (350°F). Spread the seasoned vegetables in a single layer on an oven tray. Roast for about 15-20 minutes, or until they are tender and slightly golden brown at the edges. Cooking times can vary depending on your oven, so keep an eye on them. Giving them a stir halfway through will ensure even cooking.
Step 6
Pat the tofu dry with paper towels. Heat a generous amount of oil in a pan and pan-fry the tofu until golden brown and crispy on all sides. This creates a wonderful ‘crispy outside, soft inside’ texture that adds a delightful dimension to the salad. You don’t need to season the tofu beforehand; the dressing will provide enough flavor.
Step 7
In a large bowl or serving plate, whisk together the dressing ingredients: 1 tablespoon olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon lemon juice, a pinch of salt, and a pinch of pepper. Mixing the dressing directly in the serving dish will save you an extra bowl to wash!
Step 8
Tear the romaine lettuce leaves into bite-sized pieces and arrange them as a base on your serving dish. Nicely arrange the oven-roasted vegetables on top of the lettuce.
Step 9
Add the Shine Muscat grapes, halved, for a burst of sweetness and color. (Optional)
Step 10
Gently toss the roasted vegetables and grapes with the dressing, ensuring everything is lightly coated. Be careful not to break the tender vegetables.
Step 11
Finally, sprinkle the nuts generously over the salad for added crunch and nutty flavor. A dusting of Grana Padano or Parmesan cheese will also enhance the overall taste. Your delicious oven-roasted vegetable salad is ready to be enjoyed!
