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Middle Eastern Roasted vegetable salad

45 Minutes

6 servings

Middle Eastern Roasted vegetable salad


1 zucchini
1 eggplant
1 red bell pepper
1 medium red onion
2 crushes garlic cloves
1 tbsp balsamic vinegar
2 tbsp oregano
1 tsp thyme
1 tsp basil
8 tbsp Olive oil
1 bunch Parsley
1/2 lemon juice


  1. Preheat oven to 350 degrees.

  2. Trim the ends of both zucchini and eggplant. Cut each in half and then single slice lengthwise into 1/2 inch strips.
    Core and then cut the red pepper into quarters.
    Remove the ends and skin of onion and cut into quarters.

  3. Place all cut vegetables into a bowl.
    To the bowl, add 2 crushed garlic cloves, 4 tbsp olive oil, balsamic vinegar, oregano, Thyme, basil. salt and pepper to taste.

  4. Toss vegetables and seasoning together and lay on baking sheet and cook in oven for 30 minutes or until vegetables are cooked.Let cool then chop the cooked vegetables and place in bowl.

  5. Chop parsley and add to bowl. Drizzle with remaining 4 tbsp olive oil, lemon juice, salt and pepper to taste.
    This can be served with roasted chicken and rice or can make for a great way to add flavour to a sandwich made with leftover shredded poultry or beef.

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