You know that recipe that you go back to over and over again? For me, it’s this roasted veggie salad, packed with hearty vegetables like eggplant, zucchini, mushrooms, red onion, and peppers.

Every time I make it, it seems to take on a life of its own depending on my mood or the day. During the week I might add various whole grains, beans, salad greens, grilled chicken or sautéed shrimp to make this dish a complete meal. On the weekend I may sprinkle extra feta on top and sop up the balsamic vinegar with a crusty piece of bread while sipping on vino.

To prove the versatility of this roasted veggie salad, I have provided you with three different delicious ways to enjoy it. The recipe below is for the “base” of the salad and then you can choose how to jazz it up. However, the “base” also serves as a fantastic side dish!

Roasting these vegetables with balsamic vinegar is the game changer in this recipe. I used to drizzle balsamic vinegar and olive oil, along with any other herbs and seasonings, over the vegetables after they were cooked. However, recently I got the idea from my current boss to roast the veggies WITH balsamic vinegar. It’s genius! Also, I swear it smells like bread is baking in the oven while the beautiful veggies are roasting…which might be one of my favourite smells ever.

I love batch cooking to make busy weeks a little easier while still having great tasting and healthy meals. These hearty vegetables will hold up all week; so definitely roast extra for the days ahead. And lucky for you, I’m showing you three different options to keep your taste buds happy all week. I’ll be honest, after I finished my photoshoot for this post, I combined all three variations into one glorious salad. So there, now you have four ways!

Option 1: Top roasted veggies with thinly sliced grilled chicken breast, cooked quinoa and toss together.

Option 2: Quickly turn this dish into a Mediterranean salad by adding chick peas, feta cheese,  kalamata olives, cherry tomatoes, and artichoke hearts.

Option 3: Top roasted veggies with sautéed shrimp, thinly sliced avocado and a squeeze of lime juice.

For each of these options, you can drizzle extra balsamic vinegar over top. I hope these dishes become one of your new favs!



Roasted Veggie Salad

Servings: 6
Prep/Cook Time: 30 minutes


2 small eggplants
1 medium zucchini
5 large cremini mushrooms
1 large red onion
2 orange peppers (or colour of choice)
1/4 cup (65 ml) balsamic vinegar
1/4 cup (65 ml) olive oil
1/2 tsp (2.5 ml) dried oregano
1 tsp (5 ml) dried mustard powder or dijon mustard
1/2 tsp  (2.5 ml) ground black pepper
1/4 tsp (1 ml) sea salt
1 handful of basil, chopped
1 handful of parsley, chopped


1. Preheat over to 375 degrees F.

2. Chop all veggies into large bite size pieces. Place veggies in a large bowl and toss with balsamic vinegar, olive oil, dried oregano, dried mustard powder, black pepper and sea salt.

3. Place veggies on baking sheets and put in preheated oven. Bake for approximately 15 minutes.

4. In the mean time, if you choose, prepare additional toppings or sides that you wish to serve with the roasted veggies. You will have to plan accordingly.

5. Once the veggies are cooked, sprinkle with parsley and basil and place in serving bowls along with any additions.