Roasted Vegetable and Herb Salad with Crispy Edges
A composed salad of roasted seasonal vegetables with caramelized edges and bright herb finish. The eggplant is salted to remove moisture, then all vegetables are roasted until golden and tender, finished under the broiler for deeper color. Roasted garlic cloves add sweet, mellow depth. Served chilled or at room temperature over butter lettuce with Parmesan and balsamic drizzle. This version emphasizes technique and timing to achieve both tender interiors and crispy, darkened edges that define the dish's character.
Ingredients
- 1 small eggplant, unpeeled, cut into bite-sized pieces
- 2 teaspoons coarse salt, divided
- 1 small yellow summer squash, cut into bite-sized pieces
- 1 small zucchini, cut into bite-sized pieces
- ½ large red onion, cut into bite-sized pieces
- 1 small bunch radishes, stemmed, halved or quartered if large
- 1 small head garlic, top trimmed to expose cloves
- 1 small bunch baby carrots, preferably multi-colored, peeled, cut into bite-sized half-moons
- 3 large shiitake mushrooms, stemmed, thickly sliced
- 1 small sweet potato, cut into bite-sized wedges
- 7 tablespoons extra-virgin olive oil, divided
- 1 ½ teaspoons freshly ground black pepper
- 1 tablespoon good-quality balsamic vinegar, divided
- 1 ½ tablespoons fresh basil, rough chopped
- 1 ½ tablespoons fresh parsley, rough chopped
- 1 small head butter lettuce, or other greens(optional)
- ¼ cup Parmesan cheese, shaved(optional)
Instructions
- 1
Preheat oven to 425F.
- 2
Arrange eggplant on paper towels, sprinkle with half teaspoon salt, and set aside at least 30 minutes to draw out water and bitterness.
- 3
Rub eggplant dry with paper towels to remove excess moisture and salt.
- 4
Combine eggplant, yellow squash, zucchini, red onion, radishes, garlic head, carrots, mushrooms, and sweet potato in a large bowl.
- 5
Toss vegetables with 6 tablespoons oil, black pepper, and remaining salt.
- 6
Spread vegetables in single layer on rimmed baking sheets.
- 7
Roast for about 20 minutes until lightly golden and tender.
- 8
Position oven rack about 4 inches below broiler and turn broiler to low heat.
- 9
Broil vegetables, watching closely, until caramelized with darkened edges, about 3-5 minutes.
- 10
If garlic cloves appear underdone, return oven to 425F, wrap garlic head in foil, and roast several more minutes until soft and lightly browned.
- 11
Cool vegetables to room temperature, transfer to bowl, cover, and refrigerate at least 1 hour until chilled.
- 12
Squeeze roasted garlic cloves from base of head into bowl with vegetables.
- 13
Toss chilled vegetables with remaining oil, remaining balsamic vinegar, basil, and parsley.
- 14
Season to taste with salt and pepper.
- 15
Serve as is or over fresh greens with shaved Parmesan and remaining balsamic drizzle.
Tips
Salt eggplant at least 30 minutes ahead to extract water and bitterness, then pat very dry before tossing with oil for better browning.
Watch vegetables closely during broiling; low heat prevents burning while edges darken and caramelize in just 3-5 minutes.
Chill roasted vegetables completely before dressing with final oil and vinegar to preserve brightness and prevent wilting of fresh herbs.
Good to Know
Refrigerate in covered container up to 3 days. Vegetables soften slightly over time; dress fresh herbs and oil just before serving for best texture.
Prepare eggplant salt-draw step up to 1 day ahead. Roast all vegetables up to 2 days ahead; chill before dressing. Add fresh herbs and final oil within 2 hours of serving.
Serve chilled or at cool room temperature. Plate over fresh lettuce if desired, top with Parmesan shavings, and drizzle with remaining balsamic. Pairs well with grilled fish, roasted chicken, or crusty bread.
Common Mistakes
Skip eggplant salting to avoid bitter, watery results.
Don't let vegetables crowd the baking sheets to avoid steaming instead of roasting.
Avoid adding dressing until chilling is complete to prevent herb wilting and vegetable softening.
Substitutions
Dairy-Free Swaps
General Alternatives
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5
FAQ
Can I prepare this salad ahead of time?
Yes. Roast vegetables up to 2 days ahead and refrigerate covered. Chill at least 1 hour before serving. Add fresh herbs, final oil, and balsamic within 2 hours of eating to keep basil and parsley vibrant.
What if my garlic isn't soft after the main roast?
Wrap the entire head in foil and return to a 425F oven for several more minutes. The cloves should be soft, lightly browned, and sweet. Fully cooked garlic is the goal, not al dente.
How long can I keep this salad refrigerated?
Roasted vegetables hold up well for 3 days covered. After dressing with herbs and oil, consume within a few hours for best herb flavor and texture. Undressed roasted vegetables last longer than the herbed version.