Best Mediterranean Roasted Vegetable Salad Recipes

Mediterranean Roasted Vegetable Salad image

Yield Serves 20

Number Of Ingredients 13

1 1 1/2-pound eggplant, cut lengthwise into 1-inch-wide slices
Olive oil
2 large red onions, cut into 1-inch pieces
2 pounds red-skinned potatoes, cut into 1 x 3/4-inch pieces
9 tablespoons olive oil
2 large red bell peppers, cut into 1 1/2-inch squares
4 zucchini, halved lengthwise, cut crosswise into 1 1/2-inch pieces
2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
3/4 cup chopped fresh basil
2 heads radicchio, cut into 1 1/2-inch pieces
2 1/2-ounce packages arugula, cut into bite-size pieces
1 1/2 cups coarsely grated Pecorino Romano cheese

Steps:

Preheat broiler. Brush eggplant with olive oil. Sprinkle with salt and pepper. Broil until brown and just cooked through, about 2 minutes per side. Transfer to paper towels and drain.
Preheat oven to 425°F. Combine onions and potatoes on large baking sheet. Drizzle with 3 tablespoons oil; toss to coat. Season with salt and pepper. Place peppers on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper. Roast vegetables until tender and light golden, stirring occasionally, about 35 minutes for peppers and about 1 hour for potatoes and onions. Transfer to large bowl. Place zucchini on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper. Bake until crisp-tender, about 20 minutes. Transfer to bowl with vegetables. Cut eggplant into 1-inch squares and add to vegetables in bowl.
Combine mustard and vinegar in small bowl. Gradually mix in remaining 4 tablespoons olive oil. Add basil. Add dressing to salad and mix to coat. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.)
Mix radicchio, arugula and cheese into salad. Season with salt and pepper.

Mediterranean Roasted Vegetable Pasta Salad image

Provided by Linda Dalton

Time 45m

Number Of Ingredients 16

8 oz grape tomatoes
1 can(s) 8-1/2 oz quartered artichocke hearts in water drained
15 kalamata olives pitted and halved
4 scallions chopped
4 oz goat cheese crumbled
1-1/2 c penne pasta (i like dreamfield's low carb)
olive oil or cooking spray to coat the veggies
salt and pepper to taste
1 dash(es) dried oregano
DRESSING
1 clove garlic chopped
1 tsp dijon mustard
1/4 c plus an extra 1-2 tsp rice wine vinegar
1/2 c olive oil, extra virgin
kosher salt
freshly ground black pepper

Steps:

1. Pre heat oven to 375 degrees. Line your baking sheets with aluminum foil for easy cleanup. Spritz tomatoes and canned artichoke hearts with cooking spray or toss in olive oil and sprinkle with the kosher salt and pepper. Bake tomatoes for 15-20 minutes until they begin to pop a bit and get a little toasty brown.
2. Cook your artichockes the same amount of time, but flip them over after about eight minutes so both sides can brown.
3. While these are cooking, make your dressing, cook your pasta according to package directions and prep your other veggies. To make the dressing, combine all ingredients in a small jar and shake to combine. Finally, time to assemble the salad. Place all prepared vegetables in a bowl and add the cooked, cooled pasta and that very small pinch of oregano. Crumble your goat cheese, add your dressing and salad is ready to be refrigerated for about a 1/2 hour or longer, depending on your schedule.
4. Sometimes I find that the pasta soaks up a lot of the dressing, so right before service, add an additional T of olive oil and a tsp or two of vinegar, just to regenerate the salad.