Roasted Vegetable Salad with Chickpeas and Pesto

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This is a warm Mediterranean vegetable salad — eggplant, bell peppers, and cherry tomatoes roasted on a single sheet pan until the edges char and the juices concentrate, pulled from the oven and dressed immediately with basil pesto. The heat wakes up the pesto and seeps it into every crevice. Chickpeas and a handful of greens are added last, the greens wilting just enough to hold everything together.

Before you start

• Roasting concentrates the flavor in a way that other methods can’t — one sheet pan at 425°F caramelizes the vegetables and evaporates moisture in under 30 minutes, without steaming them into mush. A standard extra-virgin olive oil is what I use at this temperature — save the expensive finishing oil for drizzling at the end.
• Pesto replaces a vinaigrette without any extra work. Drizzle it on the vegetables straight from the oven and they absorb the basil oil immediately — nothing tastes underdressed.
• The eggplant-pepper-tomato combination is the same trio behind Sicilian caponata and baked ratatouille — centuries of Mediterranean cooks can’t be wrong.

What goes in the salad — and why pesto?

Take note: The roasted veggies are my choice to layer into this vegetable lasagna!

• Eggplant: Cut it into roughly equal 2-inch pieces to roast at the same rate as the peppers and tomatoes — eggplant that’s too large will turn out firm in the center while the outside chars. You don’t need to salt and drain it first because at 425°F the oven does that work. Baby eggplants or the marbled purple-and-white variety are worth grabbing when you see them — their flesh is milder and creamier than a standard globe eggplant, with fewer seeds.
• Pesto: Prepared pesto from the grocery store works fine, and this is one of the few places I’ll say that without qualification — the warm vegetables and the heat of the pan do more for jarred pesto than any other application I know. If you’re making your own, my homemade basil pesto is the one to use. Start with ¼ cup and taste before adding more. Pesto is assertive and the vegetables should stay the focus.
• Cherry tomatoes: Use the smallest ones you can find and leave them whole, or halve only the largest. They collapse and concentrate in the oven, releasing just enough juice to deglaze the pan and create a light sauce. Cut them too small and they’ll shrivel up and disappear, and if you skip them entirely the salad loses acidity.

The sheet pan method that actually caramelizes the vegetables

How to turn the salad into a full meal

• Spoon it over couscous, garlic butter orzo, or farro and the pan juices soak into the grains — it becomes a full bowl without any extra cooking.
• Add crumbled feta or torn burrata directly to the warm vegetables just before serving. The heat softens both cheeses just enough without melting them completely.
• The pesto is the dressing, but roasted red pepper romesco, lemon tahini or zesty fresh green sauce work as additional sauces — the creamy tahini in particular plays well with the eggplant.
• Serve as a base for simple baked chicken breasts, or fish — the vegetables hold up better than tender greens under the weight of a protein.

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Mediterranean Roasted Vegetable Salad with Pesto

Karen Tedesco

A vibrant salad that requires one sheet pan, 35 minutes, and a jar of pesto — Mediterranean roasted vegetables that taste deeply flavored warm from the oven or cold straight from the fridge the next day.

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5 from 15 ratings

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Salad

Cuisine Mediterranean

Servings 4 servings

Cook ModePrevent your screen from going dark

Equipment

Baking sheet

Ingredients

• ▢ 1 pound eggplant cut into 2-inch pieces
• ▢ 2 red or yellow bell peppers cut into 2-inch pieces
• ▢ 2 cups cherry tomatoes, halved
• ▢ ½ cup thinly sliced red onion
• ▢ ¼ cup extra-virgin olive oil
• ▢ ½ teaspoon crushed red pepper, or to taste
• ▢ Kosher salt
• ▢ ⅓ cup basil pesto sauce , or green sauce
• ▢ 2 teaspoons red wine vinegar
• ▢ 1 15-ounce can drained chickpeas
• ▢ 2 big handfuls baby greens, such as arugula, spinach or kale

Instructions 

• Preheat the oven to 425 (220 C) degrees.
• Put 1 pound eggplant cut into 2-inch pieces, 2 red or yellow bell peppers cut into 2-inch pieces2 cups cherry tomatoes, halved, and ½ cup thinly sliced red onionon a large (18"x13") rimmed sheet pan. To ensure they roast evenly, the veggies should fit snugly, but not piled on top of each other. Drizzle ¼ cup extra-virgin olive oil over and season with ½ teaspoon crushed red pepper and salt to taste (I usually use 1-2 teaspoons Diamond kosher).
• Bake 25-30 minutes, stirring halfway through, until the vegetables are softened and lightly browned on the edges.
• Add ⅓ cup basil pesto sauce , 2 teaspoons red wine vinegar, and 1 15-ounce can drained chickpeas to the hot vegetables and stir around with a spatula. Sprinkle 2 big handfuls baby greens over and stir again until the leaves wilt slightly.
• Serve warm or at room temperature.

Karen’s Notes and Tips

• The roasted vegetables taste delicious for days. Keep refrigerated and warm to room temperature or briefly heat in a microwave to serve.
• You can also freeze the roasted vegetables for up to one month. Cool completely and omit the greens before packing into freezer containers. 

Nutrition per serving

Calories: 266kcal Carbohydrates: 17g Protein: 4g Fat: 22g Sodium: 212mg Fiber: 6g Sugar: 10g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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• Fall
• Mediterranean Diet
• Salad
• Vegetables
• Vegetarian and Vegan

Hey, I’m Karen

Creator of Familystyle Food

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Professionally trained cook, cookbook author, and the person behind every recipe here. I cook the way I was trained: Start with good ingredients, understand why they work, and don’t apologize for the salt. These are the recipes I actually make, for the people I love. Read more about me here.