Mediterranean Roast Vegetable Salad Recipe
This vibrant Mediterranean Roast Vegetable Salad features a colorful mix of purple cauliflower, asparagus, rainbow carrots, roasted red bell peppers, marinated artichokes, and Castelvetrano olives, all infused with fragrant herbs de Provence and garlic powder. Roasting the vegetables brings out their natural sweetness and creates a tender yet slightly crispy texture, making this salad a delightful and healthy dish perfect for any meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables
- 1 medium purple cauliflower (or other color)
- 1 bunch asparagus (8-10 spears, cut into 3 pieces each)
- 1 bunch (5-6) rainbow carrots (peeled and sliced into 2 inch pieces)
Jarred Items
- 1 12 oz jar roasted red bell pepper (drained and cut into thick slices)
- 1 6-7 oz jar marinated artichokes
- 6-7 oz pitted Castelvetrano olives (drained)
Seasonings & Herbs
- 1 tsp garlic powder
- 1 tbsp herbs de Provence
- 2 tbsp chopped fresh herbs for garnish (such as basil, parsley)
- 1 tsp kosher salt (or as needed)
- ½-1 tsp freshly cracked black pepper
Oils
- 3-4 tbsp extra virgin olive oil (or as needed)
Instructions
- Preheat Oven: Preheat your oven to 375℉ (190℃) and line a large baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare Vegetables: In a large mixing bowl, combine the purple cauliflower, asparagus, and rainbow carrots. Add garlic powder, herbs de Provence, kosher salt, freshly cracked black pepper, and extra virgin olive oil. Toss gently to ensure all vegetables are evenly coated with the seasoning and oil.
- Roast Vegetables: Spread the seasoned vegetables evenly on the prepared baking sheet. Place the tray in the middle rack of the oven and roast for about 40-45 minutes. At the 30-minute mark, check the vegetables, rotate the baking sheet, and toss them gently to promote even roasting and browning.
- Add Jarred Ingredients and Cover: After roasting the initial vegetables for 30 minutes, scatter the drained roasted red bell peppers, marinated artichokes, and Castelvetrano olives over the vegetables. Cover the tray loosely with aluminum foil and continue roasting for an additional 15-20 minutes to warm the jarred ingredients through and blend flavors.
- Serve: Once the vegetables are tender and roasted to perfection, remove the tray from the oven. Garnish with the chopped fresh herbs such as basil or parsley. Serve the Mediterranean Roast Vegetable Salad warm or at room temperature as a satisfying side or a light main dish.
Notes
- You can substitute purple cauliflower with orange or white cauliflower if unavailable.
- For an extra smoky flavor, consider adding smoked paprika to the seasoning mix.
- If you prefer crisper vegetables, reduce the roasting time accordingly.
- This salad can be served warm, at room temperature, or chilled.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
