Jamie Oliver Roast Vegetable Salad

Jamie Oliver roast vegetable salad is made with a mix of bell peppers, zucchini, red onions, cherry tomatoes, and eggplant, all roasted until caramelized. Tossed with fresh herbs, olive oil, and balsamic, it’s a vibrant mix of smoky, sweet, and tangy flavors. The dish gets its name from its hearty, rustic appeal.

Ingredients:

• 2 red bell peppers – Slice them thinly and remove seeds.
• 1 zucchini – Chop it into bite-sized chunks.
• 1 red onion – Peel and cut into wedges.
• 200g cherry tomatoes – Keep them whole for a juicy bite.
• 1 eggplant – Dice it into small cubes.
• 3 tbsp olive oil – Drizzle generously over the vegetables.
• 2 tbsp balsamic vinegar – Add for a deep, tangy kick.
• 1 tsp sea salt – Sprinkle to enhance flavor.
• ½ tsp black pepper – Grind fresh for warmth.
• 1 tsp dried oregano – Scatter for an herby touch.
• 1 handful fresh basil leaves – Tear them for a fragrant finish.

How To Make Jamie Oliver Roast Vegetable Salad

1. Set the oven’s temperature to 200°C (400°F).
2. Cut the red onion, eggplant, and zucchini into uniform pieces.
3. Arrange all the vegetables on a baking pan and cut the bell peppers into slices.
4. Sprinkle them with oregano, salt, and pepper after drizzling them with olive oil.
5. To ensure even coating, toss everything thoroughly.
6. Shake the tray midway through the roasting time of 30 to 35 minutes.
7. In the final ten minutes, add the cherry tomatoes.
8. Take out of the oven and allow it to cool a little.
9. Add balsamic vinegar and stir once more.
10. Serve heated or room temperature, sprinkled with fresh basil.

Jamie Oliver Roast Vegetable Salad Recipe Tips:

• Roasted Vegetable Salad with Mediterranean Influence. For a striking Mediterranean touch, include Kalamata olives and crumbled feta cheese. Toss the vegetables with feta, olives, and an additional pour of balsamic glaze after roasting them as usual. The olives add a salty kick, while the creamy feta counterbalances the smokey roasted vegetables. Top with roasted pine nuts for added richness. For a hearty supper, serve this salad with grilled fish or chicken. Bright, sun-kissed tastes explode in every bite, taking you right to Greece!
• Vegetable Salad with Roasted Roots and Honey Mustard Dressing. Use robust root vegetables like parsnips, sweet potatoes, and carrots in place of some of the ingredients. Roast them till golden and caramelized. Next, combine them with honey, olive oil, and Dijon mustard to make a honey mustard dressing. Alongside the rich, roasted flavors, the dressing lends a tangy sweetness. Add walnuts for crunch and arugula for a peppery taste. This variant feels like a hug in a bowl and is ideal for fall or winter because it adds warmth and comfort!
• Roasted Vegetable Salad with Chickpeas, Packed with Protein. Add roasted chickpeas to increase the protein content. Roast canned chickpeas until crispy after tossing them with olive oil, garlic powder, and smoky paprika. For a creamy, nutty finish, combine them with the roasted vegetables and drizzle with tahini-lemon dressing. This recipe is rich in plant-based protein, satisfying, and nourishing. The tahini dressing unifies everything, and the crispy chickpeas give a delicious crunch. Savor this salad as a filling main course or as a substantial side dish for additional nutrition.

How To Store & Reheat Leftovers?

1. In The Fridge: Store the salad in an airtight container in the fridge for up to 3 days. Keep the dressing separate to prevent sogginess.
2. In The Freezer: This salad isn’t ideal for freezing, as roasted vegetables lose texture and flavor. It’s best fresh.
3. To Reheat: To reheat, gently warm the salad in the oven at 180°C (350°F) for 10-15 minutes, covered.

Jamie Oliver Roast Vegetable Salad Recipe Nutrition Facts

Calories: Around 250 per serving
Protein: 4g per serving
Carbohydrates: 30g per serving
Fiber: 8g per serving
Fats: 14g per serving
Saturated Fat: 2g per serving
Sugars: 12g per serving

Try More Recipes:

• Ina Garten Lobster Salad
• Pioneer Woman Beef Stew
• Pioneer Woman Crockpot French Onion Soup
• Iceland Tomato Soup Recipe