Roasted Vegetable Salad with Tomato & Red Capsicum Dressing
Generated with the assistance of Pantry Bliss AI
Last updated on
3
25 minutes
Prep time
10 minutes
Cook time
15 minutes
This recipe draws inspiration from Mediterranean and Middle Eastern cuisines, which frequently feature roasted vegetables tossed in vibrant, fresh dressings. The warm salad embodies the tradition of combining simple, wholesome ingredients into a dish that celebrates natural flavours, with roasted vegetables offering a caramelised sweetness balanced by the tangy tomato dressing. Chefs like Yotam Ottolenghi highlight techniques that allow vegetables to shine in their natural beauty, which inspired this warm and hearty salad that nods to comfort food while being incredibly nutritious.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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1 medium Eggplant (cut into 2 cm cubes)
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1 medium Cucumber (cut into 2 cm slices)
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1 medium Red Capsicum (cut into 2 cm chunks)
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1 medium Red Onion (cut into wedges)
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250 grams Tomatoes (diced)
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60 millilitres Olive Oil (for the dressing)
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1 teaspoon Salt (to taste)
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0.5 teaspoon Pepper (to taste)
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50 millilitres Water (to adjust consistency)
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0.5 medium Red Capsicum (for the dressing, finely chopped)
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150 grams Lettuce (washed and torn into bite-sized pieces)
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100 grams Cabbage (finely shredded)
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1 medium Mango (peeled and cubed)
Instructions
- 1. Preheat the Oven: Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper.
- 2. Prepare the Tomato Dressing: In a blender or food processor, combine the diced tomatoes, olive oil, salt, pepper, and water. Blend until smooth. Adjust the consistency with additional water if necessary. Stir in the finely chopped red capsicum for added texture and flavor.
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3.
Assemble the Salad:
In a salad bowl, combine the roasted vegetables, torn lettuce, finely shredded cabbage, and cubed mango. Drizzle with the tomato dressing and toss gently to combine all ingredients without breaking them.
Be gentle while tossing to not mush the roasted vegetables.
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4.
Roast the Vegetables:
Spread the eggplant, cucumber, red capsicum, and red onion evenly on the prepared baking tray. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat well. Roast in the oven for 15 minutes, or until the vegetables are tender and lightly charred, stirring halfway through.
Ensure that vegetables are fork-tender and have a slight caramelisation without burning.
Tips and Variations
- Use any seasonal vegetables you prefer; zucchini or carrots can work wonderfully in place of cucumber.
- Add grilled chicken or chickpeas for added protein to make the salad more filling.
- Prepare the tomato dressing a few days in advance and refrigerate for enhanced flavour. It can also be served warm.
Equipment Required
Suggested Pairings
Sides
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The crispiness and garlic flavor of the bread complements the warm salad beautifully.
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A light quinoa pilaf pairs well, adding a nutty element to the meal.
Drinks
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The refreshing tartness of lemonade complements the roasted vegetables perfectly.
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A crisp Sauvignon Blanc enhances the flavours and adds a sophisticated touch to the meal.
Other Food Dishes
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A comforting lentil soup serves well as an appetizer to this hearty salad.
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A rich dessert to contrast the fresh flavors in the salad.