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    Home » By Season » Summer Salads

    Roasted Vegetable Salad with Muhammara

    Filed Under: Dinner Salads, Gourmet Salads, Low Carb, Make Ahead Salads, Paleo, Summer Salads, Vegetarian

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    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.

    Jump to Recipe Print Recipe

    ROAST VEGETABLE SALAD WITH MUHAMMARA & SMOKED CHEDDAR

    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 recipe.  You should be able to find it at a Middle Eastern speciality store, or simply substitute with Ajvar a Serbian red pepper paste found in the Ethnic food section of most supermarkets.

    MUHAMMARA DIP IN BLACK BOWL WITH GOLD SPOON AND WALNUTS ON THE SIDE

    Steps to making Roasted Vegetable Salad

    STEP 1 - To roast your vegetables

    1. Preheat your oven to 200°C (400°F). Line one or two large baking trays with baking paper.
    2. 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.
    3. 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.
    4. Wash the zucchini and pattypan squash, remove the tops, ends and any damaged parts. Add to your bowl.
    5. Cut the zucchini into rounds and the pattypan squash into quarters. Add to your bowl.
    6. Wash the red capsicum remove the core and seeds, then cut into large dice. Add to your bowl.
    7. 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).
    8. 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

    1. Wash your parsley leaves, shake to remove excess water, pat dry and chop roughly.
    2. 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

    1. Add the Muhammara and lemon juice to the vegetables and toss until well combined.
    2. Arrange in a salad bowl and serve.
    • ROAST VEGETABLE SALAD WITH MUHAMMARA & SMOKED CHEDDAR

    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:

    • BULGUR-SALAD-AERIAL VIEW
      BULGUR SALAD WITH ROAST VEG
    • MEDITERRANEAN ROASTED EGGPLANT SALAD
      MEDITERRANEAN ROASTED EGGPLANT

    ROAST VEGETABLE SALAD WITH MUHAMMARA & SMOKED CHEDDAR

    Roasted Summer Vegetable Salad with Muhammara

    This Roasted Summer Vegetable Salad is lifted to new gastronomical heights by the addition of the smokey Muhuammara further accentuated by the smoked cheddar.
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    * Times are an estimate and will depend on your skill level
    Course: Salad
    Cuisine: Middle Eastern
    Keyword: Intermediate, keto, low carb, nut free, paleo, vegetarian, whole30
    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
    Metric - Imperial
    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
    Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

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    ROAST VEGETABLE SALAD WITH MUHAMMARA WITH TEXT OVERLAY
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    About Anastasia

    Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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