Easy and healthy roasted vegetable salad with bell pepper, zucchini, broccoli, and red onion. This colorful and nutritious salad is perfect for a light lunch or a wholesome side dish. Made with crumbled feta and a simple 3-2-1 vinaigrette, it combines roasted vegetables with Mediterranean flavors. Ideal for balanced meals, vegetarian diets, and fiber-rich eating.

Ingredients

For the Salad:

½ cup chopped red bell pepper (cut into large pieces) – 2 oz / 57 g
½ cup chopped zucchini (cut into large pieces) – 2 oz / 57 g
6–7 broccoli florets – 2 oz / 80 g
¼ small red onion (thickly sliced) – 1 oz / 42 g
1 tablespoon olive oil
⅛ teaspoon kosher salt
⅛ teaspoon coarsely ground black pepper
⅛ teaspoon dried thyme or dried rosemary (optional)
1–2 cups mixed salad greens
1 tablespoon crumbled feta cheese

For the Dressing (3-2-1 Vinaigrette):

3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard

Instructions

Preheat your oven to 425°F (220°C).
Place the chopped bell pepper, zucchini, broccoli, and red onion on a baking sheet. Drizzle with olive oil and season with salt, pepper, and thyme or rosemary if using. Toss to coat evenly.
Tip: Taste a little of the oil and seasoning mixture and adjust salt or herbs as needed.
Spread the vegetables in a single layer and roast for 20–25 minutes, stirring halfway through, until they are tender and lightly browned.
Let the roasted vegetables cool slightly. In a large bowl, add the salad greens, top with the roasted vegetables, and sprinkle with feta cheese.
For the dressing, whisk together olive oil, red wine vinegar, and Dijon mustard in a small bowl.
Drizzle a few tablespoons of the dressing over the salad, toss gently, and serve immediately.

Why You’ll Love This Recipe

This roasted vegetable salad is full of vibrant colors, textures, and flavors. The roasted vegetables bring a natural sweetness, while the feta adds a creamy, tangy contrast. It’s light yet satisfying, perfect as a lunch, side dish, or even a quick dinner.

Tips

Roast vegetables in a single layer to ensure they cook evenly and get slightly caramelized.
Taste the seasoning before roasting—it helps you get the flavor just right.
Let vegetables cool slightly before adding them to greens to prevent wilting.

Variations and Substitutions

Swap feta for goat cheese or Parmesan for a different flavor.
Add roasted sweet potatoes, cherry tomatoes, or asparagus for more variety.
Use balsamic vinegar or lemon juice in the dressing for a different zing.
Make it vegan by skipping the cheese or using a plant-based alternative.

FAQs

Can I prepare this salad ahead of time?
Yes! Roast the vegetables ahead of time and store them separately in the fridge. Assemble with greens and dressing just before serving.

Can I use frozen vegetables?
Fresh vegetables roast best, but frozen broccoli or bell peppers can work. Make sure to pat them dry first to avoid soggy vegetables.

Is this salad gluten-free?
Yes, it’s naturally gluten-free.

Serving

This salad serves 2–4 people as a side or 1–2 as a main dish. Pair it with grilled chicken, fish, or a light soup for a complete meal.

Suggestions

Add a handful of nuts, like walnuts or almonds, for extra crunch.
Sprinkle fresh herbs such as parsley or basil for added freshness.
Drizzle a little extra vinaigrette right before serving for enhanced flavor.