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Roasted Summer Veggie Salad

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes


  • 1-2 medium zucchini or eggplants or a combination
  • 1 small red or sweet onion
  • 2 medium tomatoes
  • 1/3 cup crumbled feta or goat or shaved Pecorino cheese
  • a handful of basil
  • 1 garlic clove
  • olive oil
  • balsamic vinegar
  • salt and pepper


  1. Rinse zucchini and/or eggplant. Cut lengthwise down the middle, salt lightly and lay cut side down on a baking sheet that has been liberally oiled with olive oil.
  2. Place in a 350 degree oven for about an hour or until the veggies are tender and browned on the cut side.
  3. Meanwhile, chop the tomatoes into a large dice and mince the onion, garlic and basil.
  4. Let hot zucchini/eggplant cool then cut into large chunks, skin on.
  5. Put in a medium bowl and add tomato, onion, garlic, basil and cheese.
  6. Dress with olive oil and balsamic vinegar, salt and pepper to taste.

Recipe Notes

This salad is great over rice or as a side dish with meat or pasta. You can also add roasted or boiled potatoes.