How to Prepare a Roasted Summer Vegetable Salad

Roasted Summer Vegetable Salad

Now that summer is here, it’s great to have healthy recipes for preparing salads that use seasonal items such as summer vegetables. Here’s a roasted summer salad recipe that’s easy to make, delicious, nutritious, and absolutely beautiful when served!


  • 3 bell peppers, quartered lengthwise
  • ½ lb. small zucchini, cut into ½-inch rounds
  • ½ lb. baby eggplant, cut into ½-inch-thick rounds
  • 1 bunch scallions
  • 3 Tbs. extra-virgin olive oil
  • 1 cup fresh basil leaves, chopped
  • 4 cups baby arugula, chopped
  • 2 Tbs. aged balsamic vinegar
  • ¼ tsp. kosher salt
  • Freshly ground black pepper


Put the peppers on a baking sheet, skin side up. Roast under the broiler until charred, about 12 minutes. Put the zucchini, eggplant, and scallions on a baking sheet and brush with olive oil. Roast under the broiler until browned and tender.

Remove the vegetables as they are done and allow to cool. Scallions will brown in 3-5 minutes. Zucchini and eggplant will brown in 8-10 minutes. Once the vegetables are cool, chop them into bite-size pieces. Toss with the basil and arugula. Arrange the salad on a platter and sprinkle with balsamic vinegar. Season with salt and pepper. Serves 4.

Nutrition Information:
Per 2-cup serving –

  • Calories:      150
  • Total fat:       8 g
  • Sat. fat:         1 g
  • Protein:         5 g
  • Carbs:           18 g
  • Fiber:             7 g
  • Cholesterol:   0 mg
  • Sodium:         140 mg

For an easy variation on this summer salad, change the arugula to baby spinach and swap the bell peppers for a pint of yellow or red cherry tomatoes. Or you can enjoy this delicious summer salad any time of year — just swap any seasonal vegetables for the summer veggies in the recipe and adjust the cooking times.

Another inspiring reason to eat more vegetables

In a six-year study of more than 42,000 women, those who reported eating an overall healthy diet—more fruits, vegetables, whole grains, low-fat dairy, and lean meats—had a lower risk of dying than other women who didn’t eat such a healthy diet, even after other factors, like smoking and exercise, were taken into account.

Source: J. Amer. Med. Assoc. 283: 2109, 2000.

This post was originally published in 2012 and is updated regularly. 

2 Replies to “How to Prepare a Roasted Summer Vegetable Salad”

  1. Sounds delicious, though for me, too much preparation and cleanup.
    My very simple and tasty vegetable salad is one my mother used to serve us on some hot summer days.

    1 bag frozen ”old fashioned” mixed veg (corn, peas, carrots, green beans, limas).
    Cook per directions on bag. Don’t overcook.
    Drain. Refrigerate until cold.
    Add mayo and/or ”m. whip”, salt, pepper, & any other seasonings of your choice.
    Mix salad well.
    Serve very cold, mounded on lettuce if you have any in the house.
    I suppose you could eliminate the mayo and ”m.whip” by using olive oil instead, just a matter of preference. Best of all, nothing special to buy at the market and no mess to clean up in the kitchen.

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