Roasted Vegetable Salad Recipe

Bell peppers: These colorful vegetables add sweetness and a slight crunch to the salad.

Zucchini: A mild-flavored vegetable that roasts beautifully, adding a tender texture.

Red onion: Adds a sharp, slightly sweet flavor that mellows when roasted.

Olive oil: Used to coat the vegetables for roasting, adding richness and helping them caramelize.

Salt: Enhances the natural flavors of the vegetables.

Black pepper: Adds a hint of spice and depth to the dish.

Balsamic vinegar: Provides a tangy, slightly sweet flavor that complements the roasted vegetables.

Cherry tomatoes: These small, juicy tomatoes add a burst of freshness and color.

Baby spinach: Adds a fresh, leafy green element to the salad, balancing the roasted vegetables.

When roasting vegetables, ensure they are spread out in a single layer on the baking sheet. Overcrowding can cause them to steam rather than roast, preventing that desirable caramelization and char.

• chopped bell peppers - Substitute with chopped carrots: Carrots provide a similar sweetness and crunch when roasted, making them a good alternative.

• chopped zucchini - Substitute with chopped yellow squash: Yellow squash has a similar texture and mild flavor, which works well in roasted vegetable salads.

• chopped red onion - Substitute with chopped shallots: Shallots offer a milder and slightly sweeter flavor compared to red onions, which can be a nice variation.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a great alternative for roasting vegetables.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile, which can add a unique twist.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar offers a tangy flavor that complements roasted vegetables well, though it is less sweet than balsamic.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar size and sweetness, making them an excellent substitute.

• baby spinach - Substitute with arugula: Arugula provides a peppery flavor and similar leafy texture, adding a different but complementary taste to the salad.

• To store your roasted vegetable salad, first ensure the vegetables have cooled completely. This prevents condensation and sogginess.
• Transfer the salad to an airtight container. This helps maintain the freshness and flavor of the vegetables.
• Place the container in the refrigerator. The salad will stay fresh for up to 3-4 days.
• If you plan to keep the salad longer, consider freezing the roasted vegetables separately from the cherry tomatoes and baby spinach. This prevents the greens from becoming mushy.
• To freeze, spread the roasted vegetables on a baking sheet in a single layer and place in the freezer for about 1-2 hours. This flash-freezing method prevents the pieces from sticking together.
• Once frozen, transfer the vegetables to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to use, thaw the roasted vegetables in the refrigerator overnight. Combine with fresh cherry tomatoes and baby spinach before serving.
• For best results, add the balsamic vinegar just before serving to maintain the salad's vibrant flavor and texture.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Spread the roasted vegetables evenly on a baking sheet.
  3. Cover the vegetables with aluminum foil to prevent them from drying out.
  4. Heat for 10-15 minutes or until warmed through.
  5. Remove from the oven and toss with fresh baby spinach and cherry tomatoes before serving.

• Stovetop Method

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Add the roasted vegetables to the skillet and stir occasionally.
  4. Cook for 5-7 minutes or until the vegetables are heated through.
  5. Transfer to a bowl and mix with fresh baby spinach and cherry tomatoes.

• Microwave Method

  1. Place the roasted vegetables in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on high for 1-2 minutes, stirring halfway through.
  4. Check the temperature and microwave for an additional 30 seconds if needed.
  5. Mix with fresh baby spinach and cherry tomatoes before serving.

• Air Fryer Method

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the roasted vegetables in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Combine with fresh baby spinach and cherry tomatoes before serving.

• Oven: Used to roast the vegetables at a high temperature to achieve tenderness and slight charring.

• Large mixing bowl: Essential for tossing the vegetables with olive oil, salt, and black pepper before roasting.

• Baking sheet: Provides a flat surface to spread the vegetables in a single layer for even roasting.

• Salad bowl: Used to combine the roasted vegetables, cherry tomatoes, and baby spinach.

• Knife: Necessary for chopping the bell peppers, zucchini, and red onion.

• Cutting board: Provides a safe surface for chopping the vegetables.

• Measuring cups: Used to measure the quantities of bell peppers, zucchini, red onion, and cherry tomatoes.

• Measuring spoons: Used to measure the olive oil, salt, black pepper, and balsamic vinegar.

• Tongs: Useful for tossing the vegetables in the mixing bowl and later in the salad bowl.

• Spatula: Helps to spread the vegetables evenly on the baking sheet and to transfer them to the salad bowl.

• Oven mitts: Protect your hands when handling the hot baking sheet.

Pre-chop vegetables: Chop the bell peppers, zucchini, and red onion in advance and store them in airtight containers.

Use pre-washed greens: Save time by using pre-washed baby spinach.

Batch roasting: Roast extra vegetables and use them in other meals throughout the week.

Sheet pan method: Spread all vegetables on a single sheet pan for even cooking and easy cleanup.

Quick cool down: Place roasted vegetables in the fridge for a few minutes to cool them faster before combining with other ingredients.