• Roasted Vegetable Salad

    3 votes
    Roasted Vegetable Salad
    Prep: 30 min Servings: 4
    by Mary Joseph
    24 recipes
    This can be prepared the day before (recommended). Just be sure to take it out of the fridge about 10 minutes before serving so it comes to room temperature.


    • 2 zucchinis, quartered
    • 2 yellow squash, quartered
    • 2 red peppers, halved
    • 1/2 red onion, halved
    • ¼ cup olive oil
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/2 teaspoon garlic powder
    • 2 tablespoons Goat cheese, crumbled
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon bsalmic vinegar
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper


    1. Pre-heat oven to 450 degrees.
    2. Place zucchinis, squash, red peppers and red onion into a large Ziploc bag. In a small bowl mix olive oil, salt, pepper and garlic powder. Mix with a fork until combined then pour into bag. Seal the bag, squeezing out as much air as possible, and massage the oil and spices into the vegetables.
    3. Place vegetables cut side down on a cookie sheet and place into the pre-heated oven. Roast for 10 minutes, remove zucchini and yellow squash, return the other vegetables to oven for another 10 minutes. When done, place red peppers in a Ziploc bag and put in the fridge until cooled. Place the other veggies in a bowl and allow to cool on the counter.
    4. To make the dressing, in a small bowl add the Goat cheese, olive oil, vinegar, salt and pepper. Whisk with fork until completely combined.
    5. When the red peppers are cooled peel the skin off and roughly chop and add to the bowl with the rest of the vegetables.
    6. Add the dressing to the bowl and mix thoroughly. I recommend making this at least an hour before serving and as much as 8 hours before.
    7. You can definitely make this the night before. Roast the veggies and cut them and keep them in a separate bowl. Also make the dressing but don’t mix it with vegetables. The next day all you have to do is mix everything about an hour before serving.

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