Summer Roast Vegetable Salad

Summer Roast Vegetable Salad

Summer eating for me is about two things: barbecues and salads. It’s the time of outdoor eating, picnics, grilling and generally enjoying the outdoors. It seems strange then, that I cook with the oven a lot in the summer. Surely I’d rather be outside? Bear with me here. I’m a big believer in using the oven in summer as a means of getting out of the kitchen. Prep your meal, throw it in the oven and come back when it is all over. Perfect, low-effort cooking.

You can vary the ingredients depending on what you have and what is in season, just remember to put them in the oven in order from hard to soft. By this, I mean that potatoes and onions take a lot longer to roast than softer vegetables like zucchini. Don’t stress about it too much though, this is supposed to be relaxed cooking!

This is a great salad for bringing to a picnic or the beach as it won’t wilt or sag. If you are taking it outdoors, keep the rocket separate until serving, then toss it under with a little extra dressing. So simple and so good.

Do you have a favourite summer salad? Let me know in the comments below! Hope you are enjoying the sunshine wherever you are. x J

Summer Roast Vegetable Salad

Let me know if you try this recipe in the comments below, or using the hashtag #daysofjay on Instagram. Happy cooking!


Summer Roast Vegetable Salad

Summer Roast Vegetable Salad

Yield: 4-6
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Full of beautiful colour, Summer Roast Vegetable Salad is delicious as a meal by itself or as an accompaniment to an outdoor barbecue. Make a big batch as it keeps for days!

Ingredients

for the salad:

  • 1 large sweet potato (ca. 500g)
  • 500g potatoes
  • 3 cloves garlic
  • 2 Tbsp olive oil
  • 2 red onions
  • 1 red capsicum / bell pepper
  • 2 zucchini
  • 1 tsp dried oregano
  • ½ tsp chilli flakes
  • 200g halloumi cheese
  • 3 Tbsp pine nuts, sunflower seeds, pumpkin seeds or a mixture
  • sea salt and black pepper

for the dressing:

  • 4 Tbsp red wine vinegar
  • 2 Tbsp olive oil
  • 2 Tbsp neutral oil (eg. sunflower)
  • 4 tsp wholegrain mustard
  • 2 tsp runny honey
  • ¼ tsp salt
  • small bunch fresh oregano, leaves only, finely chopped

to serve:

  • 100g rocket / arugula
  • small bunch basil
  • fresh bread

Instructions

    Heat the oven to 220°C / 425°F / Gas 7. Peel the sweet potato and cut into large chunks. Roughly chop the potato and use the flat of a knife to squash the garlic cloves. Toss together in a bowl with the olive oil, then spread across a large baking tray. Season with salt and pepper, then roast for 20 minutes.

    Meanwhile, halve the onions, then trim the root and tip end. Cut into wedges. Roughly chop the capsicum and zucchini, then toss together with the onion, oregano and chilli flakes in the bowl that had the potatoes in it. No need to add more oil, there will be enough in the bowl.

    Slice the halloumi into 8 even pieces, then cut each piece in half again. After 20 minutes have passed, add the onion, capsicum and zucchini to the roasting tray and top with the halloumi. Scatter over the pine nuts or seeds and roast for a further 20-25 minutes, until the halloumi is lightly golden brown and the vegetables are tender.

    While the vegetables are roasting, combine all the dressing ingredients in a glass jar and shake well to combine. Taste and adjust seasoning as necessary.

    When the vegetables have finished cooking, remove from the oven, pour over half the dressing and allow to cool for 5 minutes. Pile the rocket on a large serving platter, add the roasted vegetables and halloumi and toss gently to combine. Pour over the remaining dressing, garnish with fresh basil and season to taste. serve with fresh bread on the side.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 814Total Fat: 43gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 26mgSodium: 1907mgCarbohydrates: 87gFiber: 11gSugar: 12gProtein: 25g

Nutrition information is calculated automatically and isn’t always accurate.

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FREQUENTLY ASKED QUESTIONS

I can’t get one or more of the vegetables on this list! Can I still make this salad?

Yes! Use whatever is in season. Just remember the golden rule, put the hardest vegetables in the oven first as they take the longest to cook.

How long can I keep Summer Roast Vegetable Salad?

It lasts up to a week in a sealed container in the fridge. It is usually all eaten up by then though!

What can I serve with Summer Roast Vegetable Salad?

This salad is great for serving with a BBQ, with couscous or pasta. Use it to stuff panini, or just by itself!


Summer Roast Vegetable Salad

I like to use a whole rainbow of summer vegetables! Use whatever is fresh and in season for the best flavour.

Summer Roast Vegetable Salad

Remember to start with the hardest vegetables first, as they take longer to cook.

Summer Roast Vegetable Salad
Summer Roast Vegetable Salad

SUMMER ROAST VEGETABLE SALAD

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