This roasted vegetable salad is lifted to new gastronomical heights by the addition of the smokey Muhuammara further accentuated by the smoked cheddar. A sensational main-meal salad or side.
Summer vegetables are roasted until golden brown and delicious we have then added a colourful tomato medley and vibrant parsley, then smothered everything in decadently smokey Muhammara dressing with some smoked cheddar for extra smokiness. A great main meal salad that you will not forget too soon.
So what is Muhammara
Muhammara is a Middle Eastern roasted red pepper and walnut dip originally from Aleppo, Syria (also known for its chillies).
I like to make my own Muhammara from a Good Food
Steps to making Roasted Vegetable Salad
STEP 1 - To roast your vegetables
- Preheat your oven to 200°C (400°F). Line one or two large baking trays with baking paper.
- Wash the eggplants, remove the tops and ends and then cut them in half. I like to salt my eggplants before cooking as this removes the excess water and reduces the eggplants ability to absorb oil.
- Place the eggplants, one layer at a time, in a colander and sprinkle with some coarse salt. Allow to sit for at least 30 minutes (you should see water beads forming) then a pat dry with a towel to remove the excess water and salt. Transfer to a large mixing bowl.
- Wash the zucchini and pattypan squash, remove the tops, ends and any damaged parts. Add to your bowl.
- Cut the zucchini into rounds and the pattypan squash into quarters. Add to your bowl.
- Wash the red capsicum remove the core and seeds, then cut into large dice. Add to your bowl.
- Drizzle all your vegetables with some olive oil and the cumin powder, season with salt and pepper. Toss until they are all well coated with the oil and cumin, arrange the vegetables on 1 or 2 baking trays, spread out evenly and do not overcrowd (we want them to roast and not stew).
- Place in the middle rack of your oven and cook until golden brown (approximately 20-30 minutes). Remove and allow to cool slightly. Transfer to a mixing bowl.
STEP 2 - PREPARE REMAINING INGREDIENTS
- Wash your parsley leaves, shake to remove excess water, pat dry and chop roughly.
- Wash the golden grape tomatoes then cut in half, add to your bowl along with the chopped parsley and grated smoked cheese.
STEP 3 - assemble the salad
- Add the Muhammara and lemon juice to the vegetables and toss until well combined.
- Arrange in a salad bowl and serve.
SOME Serving ideas
This salad is sensational to serve as part of a Middle Eastern Feast with kofta, kebabs and Fattoush Salad.
Or you can just serve it as part of a buffet or take it to a friends barbecue as this is another salad that travels well.
Muhammara can also be served in a mezze plate alongside your humous and baba ganoush.
Some more roast vegetable salad recipes to try:
This Roasted Summer Vegetable Salad is lifted to new gastronomical heights by the addition of the smokey Muhuammara further accentuated by the smoked cheddar.
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* Times are an estimate and will depend on your skill level
Servings: 6 as a side
Calories: 152kcal
Ingredients
For the summer vegetables...
- 500 grams baby eggplants (aubergine)
- 200 grams large dark green zucchini (courgette) (2 medium)
- 200 grams patty pan squash (summer squash) (4-5 squash)
- 120 grams red capsicum (bell pepper) (1 medium)
- 3-4 tbsps olive oil
- 2 tsps cumin powder
For the salad..
- 250 grams golden grape tomatoes
- ⅓ cup smoked cheddar (shredded)
- ½ cup parsley leaves
- 4 tbsps Muhammara*
- ⅓ cup lemon juice
Instructions
To roast your vegetables...
- Preheat your oven to 200°C (400°F). Line one or two large baking trays with baking paper.
- Wash the eggplants, remove the tops and ends and then cut them in half. I like to salt my eggplants before cooking as this removes the excess water and reduces the eggplants ability to absorb oil. Place the eggplants, one layer at a time, in a colander and sprinkle with some coarse salt. Allow to sit for at least 30 minutes (you should see water beads forming) then a pat dry with a towel to remove the excess water and salt. Transfer to a large mixing bowl.
- Wash the zucchini and patty pan squash, remove the tops, ends and any damaged parts. Add to your bowl.
- Cut the zucchini into rounds and the patty pan squash into quarters. Add to your bowl.
- Wash the red capsicum remove the core and seeds, then cut into a large dice. Add to your bowl.
- Drizzle all your vegetables with some olive oil and the cumin powder, season with salt and pepper. Toss until they are all well coated with the oil and cumin, arrange the vegetables on 1 or 2 baking trays, spread out evenly and do not overcrowd (we want them to roast and not stew).
- Place in the middle rack of your oven and cook until golden brown (approximately 20-30 minutes). Remove and allow to cool slightly. Transfer to a mixing bowl.
To make your salad....
- Wash your parsley leaves, shake to remove excess water, pat dry and chop roughly.
- Wash the golden grape tomatoes then cut in half, add to your bowl along with the chopped parsley and smoked cheese.
Putting it all together...
- Add the Muhammara and lemon juice to the vegetables and toss until well combined.
- Arrange in a salad bowl and serve .
Notes
*Muhamarra can be found from Middle Eastern stores or you can replace it with Ajvar a Serbian red pepper paste available from the Ethnic food section of most supermarkets.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 152kcal | Carbohydrates: 15g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 53mg | Potassium: 579mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1645IU | Vitamin C: 59mg | Calcium: 84mg | Iron: 2mg
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