Summer Roast Vegetable Salad with Roquette

This summer roast vegetable salad is bursting with colour, flavour, and texture—perfect as a light main or vibrant side. Softly caramelised summer vegetables are paired with peppery roquette (also known as arugula) and finished with a drizzle of balsamic dressing. It’s easy to make, endlessly adaptable, and ideal for warm-weather meals.

Easy summer salad with roasted Mediterranean vegetables and rocket leaves

Why You’ll Love This Salad

The Mediterranean roast vegetables used in this salad provide beautiful colour and flavour, perfect for a summer table. While the veggies are tender and gently caramelised, providing a silky sweetness to the dish, the roquette (arugula) is peppery and vibrant. This creates a light yet comforting dish that will get your taste buds tingling!

Whether you’re vegan, vegetarian, dairy intolerant, or gluten free, you’ll appreciate this recipe packed with delicious, nourishing vegetables.

If you love roasted vegetables as much as me, you’re going to want to check out my Sheet Pan Lemon and Garlic Chicken with Veggies and Sausage and Vegetable Tray Bake.

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summer roasted veg salad pinterest graphic in english

Ingredients Needed to Make Summer Roast Vegetable Salad With Roquette

2 medium courgettes (zucchini)
1 aubergine (egg plant)
2 red or yellow peppers
250g cherry tomatoes
60 ml (1/4 cup) olive oil
1 1/2 tsp salt
100g roquette (arugula)
80 ml (1/3 cup) Asian-Style Balsamic Salad Dressing (see below)

Additions and Substitutions

Vegetables – My go-to veggies are courgette (zucchini), aubergine (egg plant), peppers and cherry tomatoes. If you have other vegetables you love go ahead and add them – the more the merrier!

Tomatoes – use cherry tomatoes or sliced round tomatoes. Leave them raw for added crunch and flavour.

Add onions – I think red onions would also make a great addition to this salad. Slice them up and add them to the other veggies before roasting them.

Oil – you can sub avocado oil for olive oil if you prefer.

Roquette (arugula) – this is a leafy green with a strong, peppery flavour. Pairing it with these caramelised roasted veggies creates a perfectly balanced salad, but if you prefer, you can use baby spinach or lambs tongue instead (or a mixture of leafy greens).

Olive oil, salt in a salt canister and copper measuring cup on a wooden table

Salad Dressing

For this salad, I recommend using my Asian Style Balsamic Salad Dressing which is the perfect balance of sweet and savoury and goes incredibly well with this roast vegetable salad.

1 tbsp mustard
3 tbsp balsamic vinegar
180 ml oil
1 tbsp honey
1 tbsp soy sauce
1 tsp garlic granules or 1/2 clove fresh garlic crushed
1/4 tsp salt (to taste)

Asian-Style Balsamic Salad Dressing in a jam jar with a spoon drizzling

How to Make Summer Roast Vegetable Salad with Roquette

Preheat the oven to 200°C, fan.

Slice the vegetables (aubergine and courgette 0.5 cm thick, peppers 1 cm thick, leave the cherry tomatoes whole) and arrange them on a sheet pan.

Aubergine sliced on a wooden chopping board

courgette sliced on a wooden chopping board

yellow pepper sliced on a wooden chopping board

Drizzle the veggies evenly with the olive oil and sprinkle them with salt all over.

Summer vegetables on a sheet pan drizzled with olive oil and sprinkled with salt

Roast in the oven for 40 mins. The vegetables should be browned and nicely caramelised. Don’t worry if a few are slightly blackened, this will add more flavour.

Mediterranean veggies roasted on a sheet pan

Leave the vegetables to cool completely.

While the vegetables are cooling, prepare the salad dressing by mixing together all of the ingredients in a jar. Shake to mix well.

Asian Style Balsamic Salad Dressing in a jam jar with a lettuce in back ground and spoon in jar

Place the roquette (arugula) in a large salad bowl or serving dish and arrange the cooled vegetables over it.

Roquette, otherwise known as arugula in a blue bowl

Drizzle with the Balsamic Vinaigrette and serve immediately.

Detail of tender caramelised vegetables and peppery arugula in a summer salad.

Tips and Variations

Prep ahead by roasting the veggies the day before. Add to the roquette, drizzle over the dressing and serve immediately.
Cut down on waste and save time by using leftover roast vegetables from a previous meal.
Add cheese for extra protein and flavour: shave parmesan, crumbled feta, grilled halloumi, sliced mozzarella or a ball of burrata are all good options.
Add quinoa to make the salad more filling.

What to Serve With Roast Vegetable and Roquette Salad

I love to eat this salad on its own, but it is also a great side for grilled chicken, salmon or and barbecue fare.

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Summer roast vegetable salad pinterest graphic in french detailing the ingredients

How to Store Summer Roast Vegetable Salad

Roast veg can be prepped ahead and stored for 2–3 days (more details here)
Assemble just before serving to prevent the greens from wilting
Best eaten fresh but leftovers can be chilled and eaten cold

FAQs

Is this roasted veg salad vegan/gluten free/dairy free?

Yes this salad is completely gluten and dairy free and vegan.

Can I make this salad ahead of time?

Absolutely, prepare ahead by roasting the vegetables and assembling the salad with the roquette and the dressing at the last minute.

Does this salad store well?

While this salad is best eaten immediately after assembly, you can keep it in the fridge for 1 day.

Can I add protein?

Yes you can! Add slice grilled chicken or cheese for extra protein. Mozzarella, Burrata, grilled Haloumi, crumbled Feta or shaved Parmesan would all work well.

Did you make this Summer Roast Vegetable Salad? Don’t forget to post a photo to social media and tag me @candleinthekitchen. I love to see your creations!