Source: FomaA, AdobeStockExcellent salads can be made not only from fresh, but also from roasted vegetables. They are often more filling, and can be served as a regular appetizer or as a side dish with meat. We're sharing 12 delicious recipes!
1. Armenian Roasted Vegetable Salad
Source: postila.ruIdeally, the vegetables should be cooked over an open fire. But they'll be just as good in the oven!
You will need: 2 eggplants, 4 tomatoes, 4 bell peppers, 2 onions, 4 cloves garlic, 1/2 bunch cilantro, 4 tbsp olive oil, 1 tsp apple cider vinegar, 1-2 tbsp lemon juice, spices.
Preparation: Roast all vegetables in the oven at 200 degrees Celsius: onions and eggplants for 40-60 minutes, tomatoes and peppers for 20-30 minutes. At the same time, mix olive oil, minced garlic, apple cider vinegar, lemon juice, and spices. Peel and roughly chop the roasted vegetables, chop the cilantro. Mix and dress the salad.
2. Roasted Vegetable Salad with Zucchini and Feta
Source: kaminia.ruSprinkle the finished salad with chopped basil or other herbs.
You will need: 2 eggplants, 1 zucchini, 2 bell peppers, 1 hot pepper, 1 red onion, 12 cherry tomatoes, 100 g feta cheese, olive oil, garlic, balsamic vinegar.
Preparation: Roast all vegetables (except tomatoes) until charred, peel and chop them roughly. Add halved cherry tomatoes, minced garlic, and crumbled feta cheese. Season the salad, drizzle with olive oil and balsamic vinegar.
3. Roasted Vegetable Salad with Feta
Source: dzen.ruThose who prefer spicier appetizers can add a little chopped chili.
You will need: 2 eggplants, 1 zucchini, 2 tomatoes, 1 onion, 2 cloves garlic, 100 g feta cheese, 1 bunch herbs, olive oil.
Preparation: Roast eggplants, tomatoes, and zucchini in the oven for up to 1 hour at 180 degrees Celsius. Mince garlic and herbs, crumble feta cheese. Finely chop and fry the onion until golden. Mix the salad and dress it with olive oil.
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4. Roasted Vegetable Salad with Beets and Pumpkin
Source: mykaleidoscope.ruRoasted root vegetables pair perfectly in taste and texture.
You will need: 200 g beets, 200 g carrots, 200 g pumpkin, 200 g red onion, 2 tbsp seeds, 2 sprigs rosemary, 1 tbsp lemon juice, 1 tbsp vegetable oil.
Preparation: Roughly chop all vegetables, drizzle with oil, and roast for 40-50 minutes in the oven at 180 degrees Celsius. Let them cool, mix, and add lemon juice. Sprinkle the salad with seeds and rosemary leaves.
5. Roasted Vegetable Salad in Soy Sauce
Source: malinika.ruSlightly different preparation method – vegetables need to be marinated first.
You will need: 1 eggplant, 1 zucchini, 1 bell pepper, 1 onion, 2 cloves garlic, 50 ml olive oil, 70 ml soy sauce, 100 g feta cheese, spices, herbs.
Preparation: Roughly chop all vegetables. Mix oil, soy sauce, minced garlic, and spices. Marinate the vegetables for half an hour, spread them on parchment paper, and roast for 30-40 minutes in the oven at 180 degrees Celsius. Mash feta cheese with chopped herbs, mix the salad, and serve.
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6. Roasted Vegetable Salad with Honey
Source: karamelcafe.ruAlso very easy to prepare – all advantages!
You will need: 2 eggplants, 2 zucchinis, 4 bell peppers, 2 onions, 1 tbsp olive oil, 3 tbsp soy sauce, 2 tbsp apple cider vinegar, 1-2 tsp honey, 4 cloves garlic, 1 tsp smoked paprika, spices, herbs, salt.
Preparation: Chop the vegetables, drizzle with olive oil, and salt. Place them in a heatproof dish, cover with foil, and roast for 20 minutes in the oven at 180 degrees Celsius. Then remove the foil and roast for another 20 minutes. Mix soy sauce, apple cider vinegar, honey, minced garlic, paprika, and other spices. Pour this dressing over the salad and sprinkle with chopped herbs.
7. Roasted Vegetable Vinaigrette
Source: za-edoy.ruA little lemon juice can also be used instead of vinegar.
You will need: 400 g potatoes, 300 g carrots, 300 g beets, 200 g canned green peas, 200-300 g pickled cucumbers, 30 g parsley, 3 tbsp olive oil, 2 tbsp wine vinegar.
Preparation: Roast all root vegetables in the oven until tender – from 40 to 80 minutes at 180 degrees Celsius, depending on size. Cool, peel, and dice. Add green peas, diced pickled cucumbers, and chopped parsley. Dress the vinaigrette with oil and wine vinegar.
8. Roasted Vegetable Salad with Walnuts
Source: dzen.ruAn original salad with roasted beets and carrots that will leave few indifferent.
You will need: 200 g beets, 200 g bell peppers, 80 g carrots, 80 g feta cheese, 40 g walnuts, 3 tbsp olive oil, 1 tsp balsamic vinegar.
Preparation: Wrap vegetables in foil, roast until cooked, peel, and dice. Toast walnuts in a dry pan and chop finely. Crumble feta cheese and dress the salad with oil and balsamic vinegar.
9. Chicken and Roasted Vegetable Salad
Source: imghub.ruVery rich and pleasant taste, and an equally rich aroma.
You will need: 500 g eggplants, 300 g bell peppers, 350 g chicken fillet, 60 g red onion, 50 g walnuts, 3 cloves garlic, 1/2 bunch herbs, 2 tsp lemon juice, 1 tsp khmeli-suneli, 1 tbsp olive oil, 2 tbsp adjika, spices.
Preparation: Make incisions on the eggplants, and rub the chicken fillet with spices and wrap in foil. Place chicken, eggplants, and peppers in the oven at 180 degrees Celsius. Peppers roast for about 25-30 minutes, chicken and eggplants for 35-40 minutes. Let cool, peel vegetables, and roughly chop everything together. Mince walnuts, garlic, and herbs. For the dressing, mix oil, adjika, lemon juice, and spices.
10. Fresh and Roasted Vegetable Salad
Source: mykaleidoscope.ruA vibrant Mexican-style salad – perfect for decorating a festive table.
You will need: 1 beet, 1 carrot, 1-2 tomatoes, 150 g canned corn, 100 g canned beans, 20 g green onions, 1 cucumber, 3 tbsp vegetable oil, 1 tbsp lemon juice, 1 tsp grainy mustard.
Preparation: Roast beets and carrots until tender. Dice all vegetables, chop green onions, and add corn and beans. Mix oil, lemon juice, and mustard, and pour the resulting dressing over the salad.
11. Roasted Vegetable Salad with Rice
Source: postila.ruInstead of rice, you can use bulgur, quinoa, or another grain of your choice.
You will need: 300 g eggplants, 300 g bell peppers, 200 g tomatoes, 50 g rice, 15 g parsley, 30 ml olive oil, 30 ml soy sauce, 15 ml apple cider vinegar, 0.5 tsp paprika, 0.5 tsp honey, spices.
Preparation: Wrap eggplants and bell peppers in foil, roast until cooked, transfer to a bag and let cool slightly. Peel and chop the roasted vegetables. Separately chop tomatoes and mince herbs, cook rice until done. Mix all dressing ingredients and pour over the salad.
12. Roasted Vegetable Salad for Winter
Source: mykaleidoscope.ruIn winter, this salad will be an ideal accompaniment to the main course.
You will need: 8 eggplants, 10 tomatoes, 7 bell peppers, 3 onions, 1 head garlic, 100 ml vegetable oil, spices.
Preparation: Roast peppers, tomatoes, and eggplants in the oven at 200 degrees Celsius until cooked – from 40 to 60 minutes. Mince and fry the onion. Peel and roughly chop the roasted vegetables, add garlic, onion, and oil, mix, and spoon the salad into jars. Sterilize the jars for another 40 minutes in boiling water and seal.