Mediterranean Marinated Vegetable Salad
A vibrant and flavorful Mediterranean marinated vegetable salad featuring a mix of fresh and roasted vegetables tossed in a zesty herb vinaigrette. Perfect as a side dish or light meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6
Ingredients
2 medium zucchinis, sliced into 1/4-inch thick rounds
2 medium red bell peppers, seeded and cut into 1-inch pieces
1 medium red onion, peeled and cut into 1-inch pieces
1 medium eggplant, cut into 1-inch cubes
1 cup cherry tomatoes, halved
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons fresh lemon juice
1/4 cup pitted Kalamata olives, halved
Instructions
Preheat the oven to 425°F (220°C).
Place the zucchini rounds, red bell pepper pieces, red onion pieces, and eggplant cubes on a large baking sheet in a single layer.
Drizzle 2 tablespoons of the olive oil over the vegetables and toss gently to coat evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized. Remove from the oven and let cool to room temperature.
In a large mixing bowl, whisk together the remaining 2 tablespoons olive oil, red wine vinegar, minced garlic, dried oregano, dried thyme, salt, black pepper, and fresh lemon juice until well combined.
Add the cooled roasted vegetables, cherry tomato halves, Kalamata olives, and chopped parsley to the vinaigrette bowl.
Toss everything gently to coat the vegetables evenly with the marinade.
Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to meld.
Before serving, give the salad a gentle toss and adjust seasoning with additional salt or lemon juice if desired.