There’s something magical about summer vegetables that always brings a smile to my face. As an avid cook and lover of fresh produce, I eagerly anticipate the bounty of vibrant veggies that this season offers. Today, I’m thrilled to share a recipe that celebrates this abundance: the Roasted Veggie Summer Salad.
I remember the first time I made this salad was during a family trip to the countryside. We had just visited a local farmer’s market, and the array of fresh vegetables was simply irresistible. My kids helped pick out the potatoes, zucchini, carrots, and squash, their eyes wide with excitement at the colorful display. It was a perfect way to spend a sunny afternoon, and that evening, we created a memorable meal together.
This salad is not only visually appealing but also packed with flavors and nutrients. The combination of roasted potatoes, zucchini, carrots, and yellow squash provides a satisfying base, while the mixed salad greens and radishes add a refreshing crunch. But the star of this dish has to be the chimichurri dressing. Made with fresh cilantro, parsley, garlic, lime juice, red wine vinegar, and olive oil, it’s a zesty and herbaceous topping that elevates the salad to a new level.
One of the reasons I love this recipe is its versatility. You can easily tweak it to suit your preferences or whatever vegetables you have on hand. For instance, try adding bell peppers for a pop of color and sweetness, or swap out the zucchini for eggplant if you prefer. The dressing can also be adjusted to your taste; a little extra lime juice will give it more tang, while a touch more olive oil will make it richer.
This Roasted Veggie Summer Salad is perfect for a light lunch, a side dish at a barbecue, or even a quick weeknight dinner. It’s easy to prepare and requires minimal cooking time, making it ideal for those busy summer days. Plus, it’s a great way to get your daily dose of vegetables in the most delicious way possible.
I hope you enjoy making and eating this salad as much as my family and I do. Happy cooking!
How to Make Roasted Veggie Summer Salad
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Ingredients
- 1 cup zucchini, chopped roughly
- 1 cup yellow squash, chopped roughly
- 1 cup fresh cilantro leaves
- 3 cloves garlic, minced
- 1 lime, juiced
- 1 cup fresh parsley leaves
- ½ cup sliced radishes
- 2 cups baby potatoes, halved
- 2 tablespoons red wine vinegar
- 2 cups carrots, sliced diagonally
- ¼ cup olive oil
- olive oil, as needed
- ½ teaspoon kosher salt
- black pepper, freshly ground, to taste
- 3 cloves garlic
- ½ teaspoon freshly ground black pepper
- mixed salad greens
- kosher salt, as needed
- 1 tablespoon minced fresh oregano
Directions
- Heat your oven to 400°F. Line a baking sheet with parchment paper.
- Place the halved baby potatoes, sliced carrots, chopped yellow squash, and zucchini on the baking sheet. Drizzle with olive oil and season with kosher salt, black pepper, oregano, and minced garlic. Toss to ensure the vegetables are evenly coated. If the potatoes are large, cut them into quarters for faster roasting.
- Roast the vegetables for 25-30 minutes, until they become golden brown.
- To make the chimichurri dressing, blend together cilantro, parsley, garlic, kosher salt, black pepper, olive oil, lime juice, and red wine vinegar in a food processor until smooth.
- In a large salad bowl, add a generous portion of mixed salad greens. Top with the roasted vegetables and sliced radishes.
- Pour the chimichurri dressing over the salad and toss everything together.
- Serve and enjoy your delicious roasted veggie summer salad!
Storing Suggestions:
If you have leftovers, store the salad and dressing separately in airtight containers in the refrigerator. The salad can last up to 2 days, and the dressing can be stored for up to a week.
FAQs:
Can I use different vegetables in this salad?
Yes, you can substitute or add other vegetables like bell peppers, asparagus, or cherry tomatoes. Just ensure they are cut into similar sizes for even roasting.
What can I use instead of red wine vinegar?
If you don’t have red wine vinegar, you can use apple cider vinegar or white wine vinegar as alternatives. Each will slightly alter the flavor but still complement the dressing.
How do I know when the vegetables are properly roasted?
The vegetables are done when they are tender and have a golden-brown color. You can check by piercing them with a fork; they should be soft inside.
Is it necessary to use fresh herbs for the dressing?
Fresh herbs provide the best flavor, but you can use dried herbs if fresh ones are not available. Use one-third of the amount since dried herbs are more concentrated in flavor.
Can this salad be made ahead of time?
Yes, you can roast the vegetables and make the dressing a day ahead. Store them separately in the refrigerator, and assemble the salad just before serving to maintain freshness and texture.
What type of mixed greens works best for this salad?
Any type of mixed salad greens will work, but a mix that includes arugula, spinach, and baby lettuces adds a nice variety of textures and flavors to the salad.
Roasted Veggie Summer Salad
Ingredients
- 2 cups baby potatoes halved
- 1 cup zucchini roughly chopped
- 2 cups carrots sliced on the diagonal
- 1 cup yellow squash roughly chopped
- olive oil as needed
- kosher salt as needed
- black pepper freshly ground, to taste
- 1 tablespoon fresh oregano minced
- 3 cloves garlic minced
- mixed salad greens
- 1 cup cilantro leaves fresh
- ½ cup radishes sliced
- 1 lime juiced
- 1 cup parsley leaves fresh
- 2 tablespoons red wine vinegar
- 3 cloves garlic
- ¼ cup olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
Instructions
- Preheat your oven to 400°F (200°C). Prepare a baking sheet with parchment paper.
- Spread the halved potatoes, sliced carrots, chopped yellow squash, and zucchini on the baking sheet. Drizzle with olive oil and season with salt, pepper, oregano, and minced garlic. Toss to coat all the veggies evenly. If the potatoes are thick, cut them into quarters for quicker roasting.
- Roast the vegetables for 25-30 minutes, until they turn golden brown.
- For the chimichurri dressing, combine cilantro, parsley, garlic, salt, pepper, olive oil, lime juice, and red wine vinegar in a food processor. Blend until the mixture is smooth.
- In a large bowl, place a generous handful of mixed salad greens. Add the roasted veggies and sliced radishes on top.
- Drizzle the chimichurri dressing over the salad and toss to combine.
