Best 2 Roasted Summer Vegetable Salad Recipes

**Roasted Summer Vegetable Salad: A Medley of Freshness and Flavor**

Indulge in a culinary symphony of flavors with our roasted summer vegetable salad, a vibrant dish that captures the essence of summer's bounty. This delightful salad features a medley of colorful vegetables, each roasted to perfection to enhance their natural sweetness and smoky aromas. From juicy tomatoes and tender zucchini to crisp bell peppers and earthy eggplant, every bite offers a burst of freshness and flavor. Accompanied by a zesty dressing that harmonizes tangy balsamic vinegar, fragrant herbs, and a hint of sweetness from honey, this salad promises an unforgettable dining experience.

Let's cook with our recipes!

ROASTED SUMMER VEGETABLE SALAD

Roasted Summer Vegetable Salad image

Provided by Food Network

Categories appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 ear corn - grilled, shucked, and cut off the cob
1 red pepper -- roasted, peeled, and cut into a 1/2-inch dice
1 tomato -- grilled, peeled, seeded, and cut into a 1/2-inch dice
2 zucchini or other summer squash -- cut into 1/2-inch slices, grilled, and cut into 1/2-inch dice
1 tablespoon lime juice
1 tablespoon lemon juice
2 tablespoons white wine vinegar
2 ounces extra virgin olive oil
Salt and pepper

Steps:

Combine all ingredients. Marinate for 30 minutes. Adjust seasonings to taste.

ROASTED SUMMER VEGETABLE SALAD WITH RICOTTA

Roasted Summer Vegetable Salad with Ricotta image

Roasting brings out the best in vegetables, and the ricotta and herb topping elevates them into a super side dish or a standalone meal.

Provided by Inspired Taste

Categories Side Dish

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

3 medium tomatoes, cut 1/4-inch slices
2 medium zucchini, cut 1/4-inch slices
2 medium yellow summer squash, cut 1/4-inch slices
1 medium red or yellow bell pepper
1 teaspoon chopped fresh thyme leaves
1 tablespoon olive oil
1/2 teaspoon salt
1/4 cup ricotta cheese
1 tablespoon chopped fresh parsley

Steps:

Heat oven to 400°F. In large bowl, toss tomatoes, zucchini, yellow squash, bell pepper, thyme, oil and salt. Spread in single layer on 2 ungreased cookie sheets.
Bake 20 to 25 minutes or until vegetables are tender.
Divide vegetables evenly among 4 serving plates. Top each serving with 1 tablespoon ricotta cheese; sprinkle with parsley.

Nutrition Facts : ServingSize 1 Serving

Tips:

For the best flavor, use fresh, seasonal vegetables.
Cut the vegetables into uniform pieces so they cook evenly.
Toss the vegetables in olive oil, salt, and pepper before roasting to help them caramelize.
Roast the vegetables at a high temperature to get a nice charred flavor.
Let the vegetables cool slightly before serving so they are easier to handle.

Conclusion:

This roasted summer vegetable salad is a delicious and healthy way to enjoy the bounty of the season. It's easy to make and can be served as a side dish or a main course. With its vibrant colors and flavors, this salad is sure to be a hit at your next gathering.

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