Vegan Mediterranean Roasted Vegetables Salad Recipe
Introduction
This Vegan Mediterranean Roasted Vegetables Salad is a fresh, flavorful dish perfect for busy weeknights or relaxed weekend meals. It combines tender roasted eggplant, bell peppers, and cherry tomatoes with protein-packed chickpeas and peppery arugula, all tossed in a vibrant basil pesto dressing. Easy to make and adaptable, it’s a satisfying plant-based meal that everyone will love.
Ingredients
- 1 lb eggplant (cut into 1-inch cubes)
- 3 bell peppers (any color, cut into 1-inch pieces)
- 2 cups cherry tomatoes
- 1/2 cup red onion (roughly chopped)
- 1/3 cup olive oil
- 1/2 tsp chili pepper (red pepper flakes)
- 1/2 tsp garlic powder
- Salt to taste
- 1/4 cup basil pesto
- 3 tsp red wine vinegar
- 15 oz chickpeas (drained and rinsed)
- 2 cups arugula
Instructions
- Step 1: Cut eggplant into 1-inch cubes, bell peppers into 1-inch pieces, halve the cherry tomatoes, and roughly chop the red onion. Spread all vegetables on a large roasting pan or sheet pan. Drizzle with olive oil, then sprinkle with chili pepper flakes, garlic powder, and salt. Toss everything until evenly coated.
- Step 2: Preheat oven to 425°F (220°C). Roast the vegetables for 12-15 minutes, stirring halfway through. Continue roasting until deeply browned and tender, about 25-30 minutes total.
- Step 3: Remove vegetables from oven and let cool for 2-3 minutes. Add drained chickpeas, basil pesto, and red wine vinegar to the warm vegetables. Stir gently to coat evenly and let flavors meld.
- Step 4: Add arugula to the warm mixture and stir until leaves just begin to wilt, about 30 seconds to 1 minute. Adjust seasoning with salt if needed. Serve warm or at room temperature.
Tips & Variations
- Swap eggplant for zucchini or yellow squash if preferred. Cut into similar sizes for even roasting.
- Use any color bell peppers or mix for a colorful presentation.
- If basil pesto isn’t available, try sun-dried tomato pesto, fresh basil with olive oil and garlic, or tahini with lemon juice.
- Replace arugula with spinach, mixed greens, or romaine; add chili flakes to the dressing for a peppery kick.
- Substitute chickpeas with white beans or lentils, prepared the same way.
- Use balsamic vinegar or lemon juice instead of red wine vinegar for a different tangy flavor.
- Avoid overcrowding the pan while roasting to ensure caramelization, not steaming.
- Cut vegetables in uniform sizes for even cooking and avoid mushy textures by salting eggplant before roasting.
Storage
Store the salad in an airtight container in the refrigerator for up to 4 days. Keep the arugula separate and add fresh when ready to serve to prevent wilting. The flavors improve after resting overnight. Serve cold or at room temperature; no reheating needed. Remove from fridge 15 minutes before eating for best taste and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other vegetables besides eggplant and bell peppers?
Yes, zucchini or yellow squash are great alternatives that roast well and complement the flavors nicely. Just cut them into similar sizes to ensure even cooking.
Is it necessary to salt the eggplant before roasting?
Salting helps remove excess moisture and bitterness, which can prevent mushy textures. However, if you roast at high heat and choose firm, fresh eggplants, you can often skip this step.
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Vegan Mediterranean Roasted Vegetables Salad Recipe
- Total Time: 40-45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Vegan Mediterranean Roasted Vegetables Salad is a quick, easy, and nutrient-packed dish combining roasted eggplant, bell peppers, cherry tomatoes, and red onion with protein-rich chickpeas and fresh arugula, all dressed in a vibrant basil pesto and red wine vinegar dressing. Perfect for busy weeknights or casual gatherings, it serves as a hearty main course or a flavorful side. The roasting technique enhances the natural sweetness of the vegetables while maintaining a satisfying texture, and the salad stores well for make-ahead meals.
Ingredients
For the Roasted Vegetables:
- 1 lb eggplant (cut into 1-inch cubes)
- 3 bell peppers (any color, cut into 1-inch pieces)
- 2 cups cherry tomatoes
- 1/2 cup red onion (roughly chopped)
- 1/3 cup olive oil (California Olive Ranch extra virgin recommended)
- 1/2 tsp chili pepper flakes
- 1/2 tsp garlic powder
- Salt to taste
For the Salad:
- 1/4 cup basil pesto
- 3 tsp red wine vinegar
- 15 oz chickpeas (drained and rinsed)
- 2 cups arugula
Instructions
- Prepare Vegetables and Season for Roasting: Cut the eggplant and bell peppers into 1-inch pieces, halve the cherry tomatoes, and roughly chop the red onion. Spread all the vegetables in a single layer on a large roasting pan or sheet pan. Drizzle with olive oil and season evenly with chili pepper flakes, garlic powder, and salt. Toss gently to coat all vegetables thoroughly.
- Roast Vegetables Until Caramelized: Preheat the oven to 425°F (220°C). Place the pan of seasoned vegetables into the oven and roast for about 12-15 minutes. Stir the vegetables halfway through to ensure even browning and caramelization. Continue roasting for a total of 25-30 minutes or until the edges are deeply browned and vegetables are tender, listening for a slight sizzle that signals caramelization.
- Combine Warm Vegetables with Chickpeas and Dressing: Remove the roasted vegetables from the oven and let them cool 2-3 minutes until warm but not hot. Drain and rinse the chickpeas, then add them to the vegetables along with the basil pesto and red wine vinegar. Stir gently but thoroughly to coat everything evenly and allow the flavors to meld while warm.
- Wilt Arugula and Finish Salad: Add the fresh arugula to the warm vegetable and chickpea mixture. Stir gently until the arugula begins to wilt from the residual heat, about 30 seconds to 1 minute. Taste the salad and adjust the seasoning with additional salt if necessary. Serve immediately while warm or at room temperature as preferred.
Notes
- For less bitterness in eggplant, you can salt and let it sit for 15 minutes before roasting, then pat dry, but this step is optional.
- If you prefer, swap eggplant with zucchini or yellow squash for a milder flavor.
- Basil pesto can be substituted with sun-dried tomato pesto, fresh basil mixed with olive oil and garlic, or tahini with lemon juice for different variations.
- Replace arugula with spinach, mixed greens, or romaine; add extra chili flakes if you want to retain the peppery bite.
- Chickpeas can be swapped for white beans or lentils.
- Use balsamic vinegar or lemon juice instead of red wine vinegar if preferred.
- Avoid overcrowding your roasting pan to ensure caramelization rather than steaming.
- Cut vegetables into similar-sized pieces for even roasting.
- Store arugula separately to keep it fresh and prevent wilting during refrigeration.
- This salad keeps well refrigerated for up to 4 days and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Keywords: Mediterranean salad, vegan salad, roasted vegetables, chickpeas, basil pesto, healthy dinner, easy weeknight meal, plant-based, gluten free option
