Roasted Vegetable Salad

Posted by Alexa Ketterling


  • 1 to 2 Red Bell peppers 
  • 2 large Carrots 
  • 1 whole Onions 
  • Half of an Eggplant 
  • Baby Potatoes cut in half (your desired amount)
  • 1/2 of a Zucchini 
  • 3 cloves of Garlic 
  • Olive Oil drizzle
  • Salt to taste
  • Pepper to taste
  • Cherry Tomatoes to desired liking
  • Parsley

For Dressing:

  • 2 tablespoons Mustard Sauce
  • 1 tablespoon Honey
  • A dash of Vinegar (1/2 a teaspoon or less)
  • Senza Fina Olive Oil drizzle to desired amount
  • 1 1/2 tablespoon Water
  • 1/2 tablespoon Oregano


  • In a bowl add all the cut vegetables one by one like red bell peppers, carrots, onions, eggplant, baby potatoes, zucchini and garlic.
  • Add olive oil, salt, pepper to the vegetables and give it a toss.
  • Cover the baking tray with an aluminum foil and place the vegetables.
  • In a pre heated oven, bake them at 180° for 15 to 20 minutes.
  • Peal the skin of the garlic and smash them, add the baked vegetables along with cherry tomatoes.
  • Add the dressing along with parsley and toss them together.


  • In a jar, add mustard sauce, honey, vinegar, olive oil, water and oregano. Mix them well. Shake them and the dressing is ready.

Topics: Olive Oil

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