Roasted Vegetable Salad with Tomato & Red Capsicum Dressing
This Roasted Vegetable Salad features a warm blend of roasted eggplant, cucumber, and red capsicum, all tossed with a luscious tomato dressing. The heartiness of the dish is beautifully complemented by fresh mango, lettuce, and cabbage, creating a delightful salad experience.
- Total
- 25 min
- Serves
- 3
- Level
- Adventurous
Created with Pantry Bliss
Ingredients
3 servings
For the roasted vegetables
- 1 medium Eggplant, cut into 2 cm cubes
- 1 medium Cucumber, cut into 2 cm slices
- 1 medium Red Capsicum, cut into 2 cm chunks
- 1 medium Red Onion, cut into wedges
For the tomato dressing
- 250 grams Tomatoes, diced
- 60 millilitres Olive Oil, for the dressing
- 1 teaspoon Salt, to taste
- 0.5 teaspoon Pepper, to taste
- 50 millilitres Water, to adjust consistency
- 0.5 medium Red Capsicum, for the dressing, finely chopped
For the salad assembly
- 150 grams Lettuce, washed and torn into bite-sized pieces
- 100 grams Cabbage, finely shredded
- 1 medium Mango, peeled and cubed
- Prep
- 10 min
- Cook
- 15 min
About this recipe
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.
Method
-
Step 1: Preheat the Oven
Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper.
-
Step 2: 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. -
Step 3: 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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Step 4: 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.
Tips
- 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
- Baking tray
- Large frying pan or grill pan
- Blender or food processor
- Salad bowl
- Sharp knife
- Cutting board
- Measuring spoons and cups
- Spatula
Serve it with
Sides
-
Garlic Bread
The crispiness and garlic flavor of the bread complements the warm salad beautifully.
-
Quinoa Pilaf
A light quinoa pilaf pairs well, adding a nutty element to the meal.
Goes well with
-
Spiced Lentil Soup
A comforting lentil soup serves well as an appetizer to this hearty salad.
-
Dark Chocolate Mousse
A rich dessert to contrast the fresh flavors in the salad.
Drinks
-
Lemonade
The refreshing tartness of lemonade complements the roasted vegetables perfectly.
-
Sauvignon Blanc
A crisp Sauvignon Blanc enhances the flavours and adds a sophisticated touch to the meal.
Created by a home cook with Pantry Bliss’s AI recipe creator and shared with the community. Always check recipes for allergens and cook food to safe temperatures.
