Roasted Vegetable Salad
Quick answer
- Total time
- 37 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Bell pepper, zucchini, eggplant, and onion lose their surface moisture fast in a hot oven, so their sweetness concentrates and the edges pick up scattered char.
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Peppery arugula underneath answers that sweetness, and a splash of balsamic adds the acid. Even the preheated tray serves a purpose: vegetables that hit hot metal start roasting at once rather than sweating.
Ingredients
Instructions
- 1
Preheat the oven fully to 200 degrees Celsius.
If the tray is oven-safe, warm it as the oven heats so the vegetables start losing surface moisture as soon as they touch the tray.
- 2
Prepare 150 g each bell pepper, zucchini, and eggplant, plus 100 g onion.
Cut everything into similar 1.5 to 2 cm pieces so the edges brown while the centers stay moist.
- 3
Toss the cut vegetables with 2 tablespoons olive oil until every surface is lightly coated.
Avoid dry patches, but do not leave oil pooling in the bowl or tray.
- 4
Spread the vegetables in one layer on the hot tray, leaving space between pieces.
Roast at 200 degrees Celsius for 20 to 25 minutes, turning once halfway through for even browning.
- 5
Remove the vegetables when the edges show brown spots and the eggplant feels soft.
Stop while the interiors still look juicy, because extra roasting can make thin edges leathery.
- 6
Place 60 g arugula in the serving bowl and add the warm roasted vegetables on top.
Drizzle with 1 tablespoon balsamic vinegar, toss lightly, and serve while the vegetables are still warm.
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