With the heat of the summer I like to keep recipes really simple and use seasonal ingredients, so here is an easy Roasted Summer Vegetable Salad that is perfect for summer days and nights.
Taking my cue from seasonal produce, I couldn’t resist roasting corn fresh off the cob for this salad as it adds such a wonderful sweet flavour that complements the rest of the vegetables.
So dive on into this refreshing summer salad, packed full of flavour and easy to make!
The caramelized flavour that come from roasting the fresh corn, zucchini, baby tomatoes, orange pepper and red onion with garlic and oregano are delightful.
And, this salad gets a big protein boost from the addition of chickpeas, making it perfect for a #meatlessMonday meal too!
This Roasted Summer Vegetable Salad also holds up really well in the fridge for a few days so it makes great summer lunches or easy dinners.
Roasted Summer Vegetable Salad
Fresh corn, zucchini, baby tomatoes, orange pepper and red onion roasted with garlic and oregano bring an ultimate dose of flavour to this Roasted Summer Vegetable Salad. This salad gets a big protein boost from the addition of chickpeas, making it perfect for a summer picnic and a #meatlessMonday meal too!
Ingredients
- 2 cobs of corn kernels cut off of the cob
- 1 small orange pepper cut into 1 inch pieces
- 2 cups of baby tomatoes variety of colours if you can find, halved
- 1/2 red onion cut into 1 inch pieces
- 1 small zucchini cut into halves
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp oregano
- 1 x 540ml can of chickpeas drained and rinsed
- Optional: 1/4 cup feta cheese crumbled
Dressing:
- 1 tbsp extra virgin olive oil
- 1 1/2 tbsp red wine vinegar
- 1/2 tbsp lemon juice
- 1/4 tsp oregano
- 1/4 tsp salt
- pinch of pepper
Instructions
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Pre-heat your oven to 425F. Line a large baking sheet with parchment paper and set aside.
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Prep your vegetables and add into a mixing bowl.
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Then, add in the garlic, olive oil, salt, pepper and oregano and toss with the vegetables until everything is coated.
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Pour your vegetables onto your baking sheet, spread out and then put in the oven to roast for 25-27 minutes, until slightly caramelized (some golden colour).
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While the vegetable are cooking, make your dressing by combining all of the ingredients and whisk together or shake in a jar until combined.
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Once your vegetables are done cooking, set them aside to cool for about 10 minutes.
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Then drain and rinse your chickpeas and add to a salad bowl.
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When your vegetables have cooled down, toss them with the chickpeas and all of the dressing. Then top the salad with the crumbled feta cheese (if you so choose).
The oregano gives this salad this addictive buttery flavour and the vegetables add a fresh component.
This Roasted Summer Vegetable Salad would be perfect as a side at a barbeque, enjoyed as a part of a picnic or even make it for lunch the next day!
Until the next cooking adventure,
Jess
Yum! Yum! Yum! This salad looks perfect for summer nights, eating dinner on the deck with friends and family! Thanks for sharing 🙂
Yum indeed! Thanks for the recipe love Lizzy! And you are totally right – this salad is PERFECT for enjoying on summer nights with family and friends – thanks for stopping by the blog!
I could eat salads every day, especially in the summer! Love this one packed with roasted veggies!
I could eat salads everyday too Leanne! (Oh wait, in the summer I pretty much do 🙂 I hope you enjoy this recipe & thanks for stopping by the blog!
So fresh and delicious! Love this combination of summer veggies!
Thanks for the recipe love Yvonne! Definitely a favourite of ours to make in the summertime!
Oh this looks super awesome! Love the roasted veggie idea!
Thank you Liv! Roasting the veggies definitely brings out a ton of wonderful flavours 🙂
Love all of those delicious flavours, I can seriously taste all the delicious veggies bursting with seasonal flavour! Beautifully done and inspiring!
Thank you Gabby for the recipe love!! And I totally agree, the flavours of the veggies definitely pop when they’re roasted – hope you enjoy the recipe 🙂
Look at those colours! Your photos are popping with freshness. 🙂 Summer salads are heavy in rotation around my kitchen also. This looks like it will make its way to our table soon!
Thanks for the photo love Sharon! Summer salads are also making their way onto our dinner table a lot these days – I hope you enjoy this one!
I actually prefer corn off the cob, all the flavour without any of the teeth flossing.
Love it Ayngelina! I love the flavour you get from roasting the corn off the cob (and yes, less flossing too!)
I love these kinds of summer salads! This one looks delicious as a meal in itself. Yum!
Thanks Colleen! And I agree – perfect for a meal in itself too 🙂