Roasted Vegetable Salad

An easy, colorful and incredibly tasty roast vegetable salad packed full of Mediterranean vegetables tossed with pesto sauce, chickpeas and greens.

5 from 3 votes

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Salad

Cuisine Mediterranean

Servings servings

Calories 249 kcal

Equipment

Baking sheet

Ingredients

1 pound eggplant cut into 2-inch pieces
2 bell peppers (red and/or yellow) seeded and cut into 2-inch pieces
2 cups cherry tomatoes halved if larger than 2-inches in diameter
½ cup sliced red onion
¼ cup extra-virgin olive oil
½ teaspoon crushed red chili pepper or to taste
Kosher salt
¼ cup pesto sauce store-bought or homemade
2 teaspoons red wine vinegar
1 15-ounce can chickpeas drained
2 big handfuls baby greens such as arugula, spinach or kale

Instructions

Preheat the oven to 425 degrees.
Put the eggplant, peppers, tomatoes and onion on a large (18"x13") rimmed sheet pan. Drizzle the oil over and season with the chili 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 the pesto, vinegar and chickpeas to the hot vegetables and stir around with a spatula. Sprinkle the greens over and stir again until the leaves wilt slightly.
Serve warm or at room temperature.

Notes

Roasted vegetables keep for up to 5 days in the refrigerator and can be frozen up to 1 month.

Serving ideas:

Serve the salad with cooked grains such as couscous, quinoa, farro or bulgur for a heartier dish.
Top with soft creamy cheese like feta, burrata, ricotta or goat cheese

Nutrition