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Cold roasted veggie salad in a bowl with grains and herbs

Cold Roasted Vegetable Salad

A colorful, make-ahead salad of oven-roasted vegetables tossed with a zesty lemon-herb vinaigrette—perfect served cold or at room temperature.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 side-dish servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 cup carrot sliced
  • 1 cup red bell pepper cut into strips
  • 1 cup zucchini sliced into half‑moons
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
Lemon-Herb Vinaigrette
  • 1/4 cup olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • 1 tsp fresh parsley chopped
  • 1/2 tsp dried oregano
  • 1/4 tsp salt adjust to taste
  • 1/4 tsp black pepper

Equipment

  • Baking sheet
  • Mixing bowl
  • Whisk
  • Serving bowl

Method
 

  1. Preheat oven to 425 °F (220 °C). Toss all vegetables with olive oil, salt, and pepper on a baking sheet.
  2. Roast for 20–25 minutes, stirring once halfway, until veggies are tender and lightly charred. Cool completely.
  3. Meanwhile whisk vinaigrette ingredients in a bowl until emulsified.
  4. Once vegetables are cooled, transfer to a serving bowl and drizzle with vinaigrette.
  5. Toss gently to coat. Taste and adjust seasoning or herbs as needed.
  6. Chill in fridge at least 30 minutes (optional) before serving cold or at room temperature.

Notes

Make‑ahead tip: store roasted veggies and dressing separately, combine just before serving. Swap in seasonal vegetables like asparagus or sweet potatoes. For extra crunch, top with toasted nuts before serving.