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Home » Dinner Salads

Summer Roasted Vegetable Salad with Muhammara

Made by Anastasia - Serves: 6 Filed Under: Dinner Salads, Make Ahead Salads, Salad Index, Summer Salads, Vegetarian

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This Summer Roasted Vegetable Salad is taken up a notch with a smoky kick from Muhuammara, further enhanced with some creamy smoked cheddar. The perfect main-meal salad or side dish for an extra special summer feast!

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Summer Roasted Vegetable Salad in a ceramic bowl on top of a green tea towel.

These summer vegetables are roasted to perfection, giving you a golden-brown, delicious feast. We've then added a colourful mix of tomatoes and parsley and topped it all off with a smoky Muhammara dressing and some smoked cheddar for an extra kick of smokiness.

This roasted summer vegetable salad is an unforgettable main meal salad that will have your taste buds singing!

For more roasted vegetable salads, try our Pearl Barley Salad and Roasted Summer Squash, our Meditteranean Roasted Eggplant Salad or our Oven-Roasted Asparagus and Tarragon Salad.

JUMP TO
  • So What is Muhammara?
  • Ingredients and Substitutions
  • You Will Need
  • Seasonal Variations
  • How to Make It
  • Serving Suggestions
  • People Also Ask
  • Some More Roast Vegetable Salad Recipes to Try
  • Recipe Card

So What is Muhammara?

Muhammara is a Middle Eastern roasted red pepper and walnut dip originally from Aleppo, Syria (also known for its chillies).

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

Our Lebanese Muhammara recipe in black bowl with gold spoon and walnuts on the side.

Ingredients and Substitutions

  • Baby/Chinese/long eggplants/aubergine – we have used the long thin eggplants so that we can cut them into rounds, but feel free to use the globe eggplants and cut them into big chunks.
  • Dark green zucchini/courgette – I find that the dark green “black beauty” variety of zucchini holds up better for roasting, but use what zucchini you have.
  • Patty pan squash/button/scallop squash – for a pop of sunny colour, you may use yellow squash here instead or just use a light-coloured zucchini.
  • Red Capsicum/bell pepper – I just love the sweetness of the red pepper in this salad. You can swap for a yellow or an orange if you prefer but not a green as they have a sharp taste to them.
  • Spices – we have roasted the vegetables with some cumin powder to add some depth and earthiness; you can swap for some coriander powder or some fennel seeds if you prefer. You could also add some smoked paprika to enhance the smokiness of this salad further.
  • Golden grape tomatoes – added for sweetness and their golden colour, use any small tomato variety you can find. Swap the golden for red if you are using a yellow/orange pepper for roasting.
  • Smoked cheddar – for some smoky flavour, swap for feta (sensational!), goat cheese, or halloumi are all great alternatives.
  • Parsley leaves – I find that parsley adds some bright, fresh flavour to this salad, and it holds up really well. Swap for another green, such as rocket/arugula, or with a quarter of a cup of a sturdy herb, such as rosemary, tarragon or thyme. If you are going to use a soft herb such as basil or mint, then I suggest adding them at the last minute, as the hot veggies will turn them brown.
  • Dressing – we have used a combination of Muhammara and lemon juice for the dressing. Muhammara can be found in the international section of your supermarket or can be replaced with Ajvar, a Serbian red pepper paste. Alternatively, you can use a simple lemon garlic vinaigrette, or our basil balsamic would also be great here.

You Will Need

Labelled ingredients needed to make Roasted summer vegetable salad.

Seasonal Variations

While we have used summer veggies for this salad, you can swap them for whatever vegetables are in season or whatever veggies are lurking in your veggie bin that you want to use up:

  • Winter Roasted Vegetable Salad – try beets, carrots, parsnips, sweet potato, and pumpkin.
  • Autumn/Fall Roasted Vegetable Salad – try butternut squash, brussels sprouts, baby potatoes, eschallots/French shallots.
  • Spring Roasted Vegetable Salad – try asparagus, radishes, Dutch/baby carrots, zucchini, and fingerling/kipfler potatoes.
  • Brassica Roasted Salad – try cauliflower, broccoli, Romanesco, and red onion.

As you can see, the possibilities are endless with this salad.

💡 Vegetable Roasting Tips 💡

  • Your oven must be 🔥 HOT before you start roasting your veggies that way, they will brown nicely without becoming soggy. So make sure your oven is well heated at 200°C (400°F) before putting them in to roast.

  • Give them their space; if you want them brown and crisp, space them apart and don’t just pile them on top of each other, you risk them stewing and not roasting. If you need to use two pans, then please do so.

  • Don’t open the oven and let the heat escape until halfway through cooking. Then flip the vegetables over to allow them to brown on the other side.  

  • Add the dressing while the vegetables are hot; that way, they will soak it up and become delicious flavour bombs.

How to Make It

Step 1 - Prepare the veggies.

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.

To do this, 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 pat dry with a towel to remove the excess water and salt. Transfer to a large mixing bowl.

Wash the zucchini and pattypan squash, and 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, and then cut into large dice. Add to your bowl.

A kife trimming long eggplants on a wooden chopping board.
WASH AND TRIM EGGPLANTS
A knife slicing eggplant into rounds on a wooden board.
SLICE EGGPLANT INTO ROUNDS
A kife trimming a zucchin on a wooden chopping board.
WASH AND TRIM ZUCCHINI
A knife slicing zucchini into rounds on a wooden board.
SLICE ZUCCHINI INTO ROUNDS
A kife trimming a button squash on a wooden chopping board.
WASH AND TRIM BUTTON SQUASH
A knife cutton squash into quarters.
QUARTER THE SQUASH
Hands removing core from a red pepper on a wooden board.
WASH PEPPER AND REMOVE ITS CORE
A knife cutting red pepper into a large dice on a wooden board.
DICE THE PEPPER

Step 2 - Roast the veggies.

Drizzle all your vegetables with some olive oil and cumin powder, and 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 them out evenly and do not overcrowd them (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). Turning them halfway through the cooking process.

Remove and allow to cool slightly. Transfer to a mixing bowl.

Cut summer vegetables in a glass bowl with oil and spices.
PLACE CUT VEGGIES IN A BOWL WITH OIL AND SPICES
A spoon mixing summer veggies in a glass bowl with oil and spices.
MIX CUT VEGGIES WITH OIL AND SPICES
Cut and seasoned vegetables on a lined baking tray.
PLACE THEM ON A LINED BAKING TRAY
Summer vegetables that have been roated on a lined tray.
ROAST UNTIL GOLDEN

Step 3 - Prepare the remaining ingredients.

While your veggies are roasting, wash your parsley leaves, shake to remove excess water, pat dry and chop roughly.

Wash the golden grape tomatoes, then cut them in half, and add to your bowl along with the chopped parsley and grated smoked cheese.

Roughly chopped parsley leaves on a wooden board with a knife.
ROUGHLY CHOP PARSLEY
CUTTING MINI YELLOW ROMAS/OVAL TOMATOES IN HALF
SLICE YOUR GOLDEN GRAPE TOMATOES IN HALF

Step 4 - Assemble your summer roasted vegetable salad.

Add the Muhammara and lemon juice to the vegetables while they are still hot, and toss until well combined.

Arrange in a salad bowl and serve.

Roasted summer veg in a white bowl with Muhammara.
ADD THE MUHAMMARA AND LEMON JUICE
Cheese, parsley and tomatoes added to roasted summer veg in bowl.
ADD THE CHEESE, PARSLEY AND TOMATOES
Mixing summer roasted vegetable salad with a spoon in a white bowl.
MIX WELL TO COMBINE
Summer Roasted Vegetable Salad in a ceramic bowl on top of a green tea towel.
SERVE AND ENJOY!
Summer Roasted Vegetable Salad in a ceramic bowl on top of a green tea towel.

Serving Suggestions

This salad is a meal in itself, thanks to the hearty roasted veggies, the Muhammara, and the smoky cheddar; all you need is some fresh bread, and a glass of wine and dinner is sorted!

But you could also serve it as part of a Middle Eastern feast, with kofta, kebabs and Fattoush Salad. Or with some grilled chicken skewers, a perfectly grilled steak or some salmon. 

It travels well, so it is also great for buffets, barbecues, potlucks, and picnics. 

Want to give it an extra protein boost? Add grilled chicken, flaked salmon or cooked chickpeas, lentils, or quinoa. 

People Also Ask

Can It Be Made Ahead?

You can prepare all the vegetables the day before and keep them in separate containers in the fridge to roast on the day. Grate the cheese and shake up the dressing. Make sure you pat the vegetables dry before roasting and that you bring the cheese and dressing to room temperature.
If you are serving this salad cold, then you may also roast the vegetables the day before, bring them to room temperature and assemble the salad just before serving.

Is Summer Roasted Vegetable Salad Best Served Hot or Cold?

This salad can be enjoyed either hot or cold; it is up to you how you prefer it!

How Do I Store the Leftovers?

Pop any leftovers in an airtight container in the fridge, and they will be good for 2-3 days.
The leftovers make a great filling for a wrap, or I like to add some feta and make it into a frittata.

Dietary Information

This salad has low calories, with only 152 calories per serving, and is keto, nut-free, and vegetarian-friendly; each serve contains 11 grams of net carbs.
To make it vegan, paleo, and whole30 compliant, you can either leave out the cheese or swap it for one that is suitable.
(Please note we use a nutritional database to calculate the nutritional information, and should be considered as an estimate).

Some More Roast Vegetable Salad Recipes to Try

  • Bulgur Salad with Roasted Veg
  • Chinese Eggplant Salad
  • Roasted Brussel Sprout Salad
  • Moroccan Roasted Garbanzo Bean Salad
  • Roasted Beet Salad

Recipe Card

Summer Roasted Vegetable Salad in a ceramic bowl on top of a green tea towel.

Summer Roasted Vegetable Salad

This Summer Roasted Vegetable Salad is taken to the next level with a punchy hit of smokey Muhuammara, further enhanced with some creamy 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, nut free, vegetarian
Difficulty: Capable Cooks
Diet: Gluten free, Keto, nut free, Vegetarian,
Servings: 6 as a side
Calories: 152kcal
Author: Anastasia
Ingredients
For the summer vegetables...
  • 500 grams baby eggplants (aubergine) 4 long approximately 17.64 ounces
  • 200 grams large dark green zucchini (courgette) 1 medium, approximately 7.05 ounces
  • 200 grams patty pan squash (summer squash) 4-5 squash, approximately 7.05 ounces
  • 120 grams red capsicum (bell pepper) 1 medium, approximately 4.2 ounces
  • 3-4 tablespoons olive oil
  • 2 teaspoons cumin powder
For the salad..
  • 250 grams golden grape tomatoes
  • ⅓ cup smoked cheddar, shredded
  • ½ cup parsley leaves
  • 4 tablespoons 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 .

Video

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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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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