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Warm Roasted Vegetable Salad Recipe
Earthy root vegetables, tender zucchini, and sweet fennel transform into a deeply savory side dish after a hot trip to the oven. You'll roast the colorful mix until caramelized, then toss it with a splash of balsamic vinegar for a tangy kick. The warm vegetables are served alongside a quick, punchy Dijon mustard mayonnaise that ties everything together. It's a comforting bowl that easily stands alone for lunch or pairs beautifully with roasted meats for dinner.
Equipment
- Oven
Ingredients
- 900g (2lb) mixed vegetables, such as fennel, courgettes, leeks, aubergines, baby turnips, new potatoes and red onions
- 2 garlic cloves, unpeeled
- 4–5 fresh marjoram or rosemary sprigs
- 5 tbsp olive oil
- 1 tsp flaked sea salt
- mixed crushed peppercorns to taste
- 4 tsp balsamic vinegar
- 150ml (¼ pint) Mayonnaise
- 2 tbsp Dijon mustard
- salt and ground black pepper
Instructions
- 1Heat the oven to 220°C (200°C fan) or gas mark 7.
- 2Quarter the fennel, chop the courgettes, leeks, and aubergines, trim the baby turnips, and cut the red onions into wedges.
- 3Combine the prepared vegetables, unpeeled garlic cloves, fresh marjoram or rosemary sprigs, olive oil, flaked sea salt, and crushed peppercorns in a large roasting tin. Toss everything thoroughly to coat, spreading them in an even layer so they roast rather than steam.
- 4Roast the mixture for 30 to 35 minutes, tossing frequently, until the vegetables turn golden brown. Drizzle the balsamic vinegar over the top and return the tin to the oven for 5 more minutes.
- 5Whisk the mayonnaise and Dijon mustard together in a small bowl. Season with salt and black pepper.
- 6Transfer the warm roasted vegetables to a serving platter and serve with the mustard mayonnaise on the side.
Notes
- Serving: Pair with warm crusty bread to soak up the savory roasting juices and extra mustard mayonnaise.
- Prep: Leave the garlic cloves unpeeled during roasting to protect them from burning and turning bitter. You can squeeze the sweet, roasted garlic out of the skins before eating.
- Storage: Keep leftover roasted vegetables in an airtight container in the fridge for up to 3 days. They're delicious served cold the next day.