The perfect summer salad filled with oven roasted carrots, bell pepper, red onion, and zucchini. This vegetable salad is topped with herbs and red wine vinegar to add a pop of flavor.
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There's just something special about food in Italy! In culinary school, I had an amazing roasted vegetable salad with an herb vinaigrette, and it changed my life!
Part of what makes food in Italy taste so good is the in-season, fresh produce that they use. After harvesting vegetables and herbs from our summer garden, I was inspired to recreate this summer salad.
With just a few helpful tips and some delicious produce, you'll have the perfect summer side dish!
Jump to:
What You'll Learn In This Recipe
- My favorite summer vegetables to roast.
- Tips for making vegetables taste extra delicious.
- How to roast vegetables in the oven for maximum flavor.
If you want more recipes inspired by my time in Italy, grab my free eBook with 10 recipes you'll love.
Ingredients You Need
- Carrots, red bell pepper, red onion, and zucchini: In-season produce is always best when it comes to making flavorful roasted veggies.
- Extra Virgin Olive Oil: As someone who graduated from culinary school in Italy, I'd always recommend a high-quality bottle of olive oil to use in the kitchen.
- Salt/Pepper: Vegetables need a good amount of salt and pepper for maximum flavor.
- Basil/Parsley: Allow the herbs to fully dry after washing.
- Red Wine Vinegar: Trust me on this one! Adding a bit of acid to the roasted vegetables adds an amazing flavor.
How To Make This Recipe
You'll be surprised at just how easy this roasted vegetable salad is to make!
1. Once all the vegetables have been cut, toss them with the extra virgin olive oil and season with salt and pepper.
2. Next, arrange the vegetables on your prepared baking pans. Don't pack the vegetables too tightly, or they will steam instead of roast.
3. Cook for 40-45 minutes, rotating the pans halfway through the cooking process, until the vegetables are caramelized and tender.
4. Finally, mix the basil, parsley, and red wine vinegar, and allow everything to sit for 5 minutes until the herbs have slightly wilted. Plate the vegetables on a serving platter, then drizzle with the herb and vinegar mixture.
Expert Tips
- Leftovers: Store in an airtight container in the refrigerator for up to 6 days. Reheat in the microwave or on a pan over medium heat until warmed through.
- Try to cut all the vegetables to a similar size so they roast evenly.
- To properly chiffonade herbs, be sure they are fully dried. Then, using a sharp knife, stack the leaves, roll them together, and thinly slice.
- Always use light colored baking sheets to ensure the vegetables don't burn while baking.
Recipe FAQs
Start by peeling the carrot and trimming off the ends, then slice the carrot in half lengthwise. Next, slice each piece lengthwise into thin planks (you'll end up with two thin matchsticks). Finally, cut the matchsticks into smaller, bite-sized pieces.
Yes, if you have other summer vegetables you'd prefer, this recipe will work! I love using squash or eggplant from my garden, too.
More Vegetable Recipes
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Oven Roasted Vegetable Salad with Herbs
Equipment
- light colored baking sheet
- spatula
- small bowl
- serving tray
Ingredients
- 3 large carrots peeled and sliced into ½ inch thick (13 mm) matchsticks
- 2 large red bell peppers 1 inch (25 mm) dice
- 1 medium red onion 1 inch (25 mm) dice
- 2 medium zucchini ¼ inch thick (6 mm) moon-shaped slices
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Morton kosher salt
- ¼ teaspoon finely ground black pepper
- ¼ cup fresh basil chiffonade
- ⅛ cup fresh parsley chiffonade
- 3 tablespoons red wine vinegar
Instructions
- Heat oven to 420°F (215°C). Line two light colored baking pans with parchment paper.
- Toss carrots, bell pepper, onion, and zucchini with olive oil until coated, then season with kosher salt and black pepper. Arrange vegetables on lined baking pans.
- Cook for 40 - 45 minutes, flipping vegetables over and rotating the pans halfway through the cooking process, until they are caramelized and tender.
- Mix basil, parsley, and red wine vinegar, and allow to sit for 5 minutes until slightly wilted.
- To serve, place the vegetables on a serving platter. Drizzle with herb mixture. This can be served warm or at room temperature.
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