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Roasted Vegetable Salad
This hearty roasted vegetable salad turns simple produce into a deeply savory side dish. A colorful mix of fennel, zucchini, eggplant, and root vegetables roasts until tender and caramelized. A splash of balsamic vinegar adds a bright finish right at the end of cooking. The warm vegetables pair perfectly with a quick, tangy Dijon mustard mayonnaise. Serve this comforting bowl alongside crusty bread for a satisfying lunch or a relaxed weeknight dinner.
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, tossing everything thoroughly to coat.
- 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, and set aside.
- 6Transfer the warm roasted vegetables to a serving platter and offer the mustard mayonnaise on the side.