Roasted Summer Vegetable Salad with Nuts and Seeds

Roasted vegetable salad is made from splendidly silky roasted zucchini, eggplant and red pepper, topped with a nuts and seeds.

Prep Time5

Cook Time45

Total Time50

Course: Salad

Cuisine: American

Keyword: roasted vegetable salad

Servings: people

3 zucchini / courgettes
2 eggplants / aubergine
1 red pepper
3 shallots, quartered or 1 red onion
1/2 tsp salt
1/2 tsp smoked paprika
1/2 tsp garlic powder
2 tbsp olive oil
150g / 4 cups salad greens (lettuce, arugula, spinach, kale or a mix of all)
2 tbsp roasted nut and seed mix (cashews, pumpkin seeds, sunflower seeds, sesame seeds, poppy seeds or your choice)
4 tbsp tahini green goddess dressing or dressing of your choice

Preheat the oven to 200C/400F. Cut the top off the eggplant and peel in stripes, removing approximately half of the skin. This helps oil to penetrate easier. Slice the eggplants and zucchini into 1 inch/2.5cm slices, then cut each slice in half. Cut the shallots into wedges and red pepper into strips.
Spread all the vegetables on a roasting pan and sprinkle with olive oil all over, then season with the salt, paprika and garlic powder. Toss the vegetables to coat evenly.
Roast in the preheated oven for 40 minutes, flipping halfway through. Remove from the oven and cool to room temperature.
To make the salad, mix the roasted vegetables with salad greens of your choice and drizzle with the salad dressing. Scatter the roasted nuts and seeds all over and serve immediately.