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.
Ingredients
- 2 medium courgettes zucchini
- 1 aubergine egg plant
- 2 red or yellow peppers
- 250 g cherry tomatoes
- 60 ml 1/4 cup olive oil
- 1 1/2 tsp salt
- 100 g roquette arugula
- 80 ml 1/3 cup Asian-Style Balsamic Salad Dressing (see below)
- For the salad dressing:
- 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
Instructions
- 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.
- Drizzle the veggies evenly with the olive oil and sprinkle them with salt all over.
- 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.
- 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.
- Place the roquette (arugula) in a large salad bowl or serving dish and arrange the cooled vegetables over it.
- Drizzle with the Balsamic Vinaigrette and serve immediately.