Best 6 Roasted Veggie Summer Salad Recipe By Tasty Recipes

Indulge in a symphony of flavors with our Roasted Veggie Summer Salad, a vibrant and refreshing dish that embodies the essence of summer. This delightful salad features a medley of roasted vegetables, each contributing its unique texture and taste. Savor the sweetness of cherry tomatoes, the earthy notes of bell peppers, the subtle bitterness of zucchini, and the hearty crunch of broccoli. The vegetables are roasted to perfection, caramelizing their natural sugars and intensifying their flavors. Tossed in a zesty lemon-herb dressing, the salad gains a bright and tangy dimension. Accompanying the roasted vegetables is a selection of fresh summer ingredients that add pops of color and texture. Crisp romaine lettuce provides a sturdy base, while crumbled feta cheese offers a salty and creamy contrast. Toasted pine nuts add a nutty crunch, and fresh basil leaves infuse the salad with a fragrant herbal touch. This Roasted Veggie Summer Salad is not only a feast for the senses but also a nutritional powerhouse, providing an array of vitamins, minerals, and antioxidants. It's a perfect side dish for grilled meats or fish, or can be enjoyed on its own as a light and satisfying meal.

Let's cook with our recipes!

SUMMER VEGETABLE SALAD

Summer Vegetable Salad image

THIS SALAD is not only delicious, it helped our family weather the Depression. I still remember lining up with Papa to receive dried beans and a 10-pound sack of yellow cornmeal. We used the cornmeal to make polenta. Mother made this salad with vegetables from the garden, and it really tasted good with the polenta. -Rudy Mancini, Calistoga, California

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4-6 servings.

Number Of Ingredients 11

Ingredients

1/2 cup red wine vinegar
1/3 cup canola oil
3 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon sugar, optional
1/2 pint cherry tomatoes, halved
1 small cucumber, peeled and thinly sliced
1 small green pepper, julienned
1 small red onion, sliced into rings
1 tablespoon chopped fresh basil or 1 teaspoon dried basil

Steps:

In a large bowl, combine the vinegar, oil, garlic, salt, pepper and sugar if desired. Add remaining ingredients and toss gently. Cover and chill for at least 1 hour.

Nutrition Facts : Calories 131 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 200mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

ROASTED VEGGIE SALAD WITH MAPLE BALSAMIC VINAIGRETTE RECIPE BY TASTY

Roasted Veggie Salad With Maple Balsamic Vinaigrette Recipe by Tasty image

Here's what you need: bell pepper, sweet potato, brussels sprouts, red onion, fresh oregano, salt, pepper, olive oil, spinach, feta cheese, olive oil, balsamic vinaigrette, maple syrup

Provided by Merle O'Neal

Categories Lunch

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 bell pepper, chopped
1 lb sweet potato, skinned and chopped
1 lb brussels sprouts, halved
1 red onion, sliced
1 teaspoon fresh oregano
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
1 cup spinach, for salad base
1 tablespoon feta cheese, to garnish
3 tablespoons olive oil
2 tablespoons balsamic vinaigrette
1 teaspoon maple syrup

Steps:

Preheat oven to 400ºF (200ºC).
Combine all vegetables (except spinach) in large bowl and stir.
Add salt, pepper, oregano, and olive oil for the salad and stir.
Spread vegetables on baking sheet and bake for 40 minutes.
To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
Drizzle dressing over salad.
Enjoy!

Nutrition Facts : Calories 379 calories, Carbohydrate 36 grams, Fat 24 grams, Fiber 6 grams, Protein 6 grams, Sugar 13 grams

ROASTED VEGGIE SUMMER SALAD RECIPE BY TASTY

Here's what you need: carrot, baby potato, yellow squash, zucchini, olive oil, salt, pepper, fresh oregano, garlic, radish, mixed greens salad, fresh cilantro, fresh flat-leaf parsley, garlic, salt, pepper, olive oil, lime, red wine vinegar

Provided by Mercedes Sandoval

Categories Dinner

Yield 2 servings

Number Of Ingredients 19

Ingredients

2 cups carrot, sliced diagonally
2 cups baby potato, halved
1 cup yellow squash, roughly chopped
1 cup zucchini, roughly chopped
olive oil, to taste
salt, to taste
pepper, to taste
1 tablespoon fresh oregano, minced
3 cloves garlic, chopped
½ cup radish, sliced
mixed greens salad
1 cup fresh cilantro
1 cup fresh flat-leaf parsley
3 cloves garlic
½ teaspoon salt
½ teaspoon pepper
¼ cup olive oil
1 lime, juiced
2 tablespoons red wine vinegar

Steps:

Preheat the oven to 400˚F (200˚C).
On a baking sheet lined with parchment paper, add carrots, potatoes, yellow squash, and zucchini.
Drizzle with olive oil and season with salt, pepper, oregano, and garlic, and mix to evenly coat the coat the vegetables. *Note: You may need to quarter the potatoes if they are too thick so they roast faster.
Bake for 25-30 minutes, until the vegetables are golden brown.
Make the chimichurri dressing: combine the cilantro, parsley, garlic, salt, pepper, olive oil, lime juice, and red wine vinegar in a food processor and blend until smooth.
Add a large handful of greens to a large bowl. Top with the roasted vegetables and sliced radishes.
Pour over the chimichurri dressing and toss until evenly distributed.
Enjoy!

Nutrition Facts : Calories 598 calories, Carbohydrate 55 grams, Fat 41 grams, Fiber 11 grams, Protein 7 grams, Sugar 10 grams

COLORFUL SUMMER VEGGIE SALAD

Colorful Summer Veggie Salad image

For a deliciously different salad, I suggest this lightly dressed version without lettuce. It's especially good when I use fresh bounty from our garden. My friends and family love vegetables, so when I serve this colorful salad, it goes fast! -Kimberly Walsh Fishers, Indiana

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

1 cup thinly sliced carrots
1 cup fresh green beans, cut into 2-inch pieces
1 cup fresh sugar snap peas
1 cup thinly sliced zucchini
1 cup thinly sliced yellow summer squash
1/2 cup thinly sliced green onions
1/2 cup chopped sweet red pepper
1 can (2-1/4 ounces) sliced ripe olives, drained
DRESSING:
6 tablespoons olive oil
4-1/2 teaspoons lemon juice
1 tablespoon red wine vinegar
1 tablespoon minced fresh parsley
1-1/2 teaspoons sugar
1 garlic clove, minced
1/8 teaspoon salt
Dash pepper
1/4 cup shredded Parmesan cheese, optional

Steps:

In a large saucepan, bring 4 in. of water to a boil. Add carrots, beans and peas; cook for 4 minutes. Drain and rinse in cold water. Place in a bowl; add zucchini, summer squash, onions, red pepper and olives., In a jar with a tight-fitting lid, combine oil, lemon juice, vinegar, parsley, sugar, garlic, salt and pepper; shake well. Pour over vegetable mixture and toss to coat. Refrigerate for up to 1 hour. Just before serving, sprinkle with Parmesan cheese if desired.

Nutrition Facts :

ROASTED VEGETABLE SALAD

Roasted Vegetable Salad image

Provided by Food Network

Categories side-dish

Time 1h5m

Yield 8 cups, 10 to 12 servings

Number Of Ingredients 13

Ingredients

2 large (1 1/4 pounds) eggplant, peeled, trimmed and cut into 1/2-inch dice
2 large (12 ounces) zucchini, trimmed and cut into 1/2-inch dice
2 medium (6 ounces) yellow squash, trimmed and cut into 1/2-inch dice
2 cups diced onion
1/2 cup olive oil
3 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1 cup finely chopped assorted fresh herbs, such as chives, tarragon, dill, chervil, basil, cilantro, and parsley
1 cup finely chopped assorted fresh herbs, such as chives, tarragon, dill, chervil, basil, cilantro, and parsley
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped garlic
8 ounces goat's milk feta, crumbled (about 2 cups)

Steps:

Preheat the oven to 350 degrees F.
Place the vegetables in a large mixing bowl and toss with the olive oil, salt, and pepper, to evenly coat.
Spread the vegetables in one layer in a large roasting pan, and roast in the preheated oven for 45 minutes. Remove the roasting pan from the oven and allow the vegetables to cool for 15 minutes.
Place the vegetables in a large mixing bowl and toss with the fresh herbs, olive oil, lemon juice, and garlic. Season, to taste, with salt and pepper. Toss with the cheese and serve.

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.

Tips for Making the Best Roasted Veggie Summer Salad

- Choose fresh, seasonal vegetables. This will ensure that your salad is packed with flavor and nutrients. - Roast the vegetables until they are tender-crisp. This will give them a slightly caramelized flavor and make them more flavorful. - Use a variety of vegetables. This will add color, texture, and flavor to your salad. - Don't be afraid to experiment with different dressings. There are many different dressings that can be used on this salad, so find one that you like and enjoy. - Make sure to season the salad well. This will help to bring out the flavors of the vegetables and dressing. - Serve the salad immediately. This will ensure that the vegetables are still warm and flavorful.

Conclusion

This roasted veggie summer salad is a delicious and healthy way to enjoy the fresh flavors of summer. It's easy to make and can be tailored to your own personal preferences. So next time you're looking for a light and refreshing salad, give this one a try!