Best 2 Roasted Summer Vegetable Salad Recipes

When the summer sun shines brightly, it's time to celebrate the abundance of fresh, vibrant vegetables that are at their peak. From the tender sweetness of zucchini and bell peppers to the earthy flavor of eggplant and the smoky richness of roasted tomatoes, this salad captures the essence of the season. With a simple vinaigrette dressing and a sprinkle of fresh herbs, this roasted summer vegetable salad is an explosion of flavors and textures that will transport you to a sun-drenched Mediterranean garden.

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:

Choose the freshest vegetables possible. This will ensure the best flavor and texture.
Roast the vegetables in a hot oven. This will help them caramelize and develop a delicious flavor.
Season the vegetables with salt, pepper, and herbs before roasting. This will help to enhance their flavor.
Don't overcrowd the roasting pan. This will prevent the vegetables from roasting evenly.
Roast the vegetables until they are tender but still have a little bit of a bite to them. This will ensure that they retain their texture and flavor.
Let the vegetables cool slightly before serving. This will make them easier to handle and eat.
Serve the vegetables with a variety of dipping sauces or dressings. This will allow your guests to customize their salad to their own taste.

Conclusion:

Roasted summer vegetable salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and refreshing salad, give this recipe a try.

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