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Warm Roasted Veggie Salad

August 31, 2014

I know I’ve talked about this before and I want to talk about it again… leftovers. I love leftovers. I don’t even call them that. I call them holdovers. I’ll make more of something that I need for that evening’s meal so that I can either have it again or create another meal with it.

When I roast veggies, and I roast veggies all the time, I always make more than I need. For a classic Mediterranean mix, grab some eggplant, zucchini, red onion and peppers.

roasted  Mediterranean veggies

Toss with olive oil and season well with salt, pepper, garlic powder, cumin and oregano.

roasting veggiesroasting eggplantHey man, we need some space

If you see that your veggies are getting crowded, as with the eggplant above, grab another pan and distribute. Veggies always roast better when they’re not bumping into each other. No sweat if you  line the plans with foil. It’s super-easy to clean up.

I use roasted veggies throughout the week as a side dish with fish or chicken. Or with scrambled eggs. Or tucked into an omelet or a frittata. Eggs poached over roasted veggies, moistened with a bit of tomato sauce, are oh-so-good.

A roasted veggie mix

And for a terrific, quick and satisfying meal, I’ll do a beautiful composed salad featuring warmed-up roasted veggies on a bed of greens to which I almost always add sliced green onions and cucumbers.

greens

On top I’ll layer the warmed roasted vegetables, whether Mediterranean-style, a single veggie like carrots, potatoes or mushrooms, or a cauliflower medley. Click here for my bb recipe for Roasted Cauliflower Medley and Tips for Roasting Veggies. .

veggies over greens

Top it with crumbled goat cheese or sliced chicken held over from an earlier meal. And I’ll top that with toasted pine nuts or chopped nuts such as walnuts or pistachios

greens with goat heese and pine nuts

Voila! You’ve got a winner that will soon become one of your go-to meals when you don’t feel like cooking. This is assembling in the best and healthiest sense of the word. And while you’re still firing up that grill, hold on to the veggies that didn’t get eaten so that you can make this salad later. Remember to heat the veggies… the greens will wilt ever-so-slightly and the results will make  everyone happy.

compsed veggie  salad

Warm Roasted Veggie Salad

Ingredients:

Roasted Veggies
2 Italian eggplant, sliced lengthwise, and  cut into 1″-chunks
2 zucchini, sliced lengthwise, and cut into 1″-chunks
1 red onion, sliced in half, and each half cut in 3
1 red pepper, cut in wide strips, then halved
2 T. olive oil
1/2 t. cumin
1/2 t. garlic powder
1/2 t. dried oregano
salt and pepper
 
Salad:
4 c. mixed lettuce (I used Romaine and arugula)
1 green onion, sliced
1  Persian cucumber, sliced
2 hearts of Palm, sliced -optional
1 celery stalk, sliced, optional
1 c. cherry or grape tomatoes, halved – optional
1 T. balsamic vinegar
1 T. olive oil
salt & pepper
2 T. goat cheese, crumbled (French feta is great too)
1 T. toasted pine nuts

Directions:

To prepare the roasted veggies:

Pre-heat oven to 400ºF. Line roasting pans with foil. Drizzle pans with olive oil and toss veggies in  oil. Add the seasonings and toss again. Roast for 30-40 minutes, tossing halfway-through. Veggies are done when they are at your desired level of tenderness. (I like them soft… not into the crisp-tender thing.)

To prepare the salad:

Toss greens with cucumbers and green onions.  If you like, include celery and/or hearts of palm. Drizzle with oil and balsamic vinegar. Add a bit of salt and pepper and toss. Arrange on a platter or set up on two plates.

Heat held-over roasted veggies in microwave for 1 minute. Add to the top of the greens.

Crumble goat cheese over the top. To finish, add pine nuts.

Arrange cherry tomato halves around the outside of the plate, if you like.

Serves 2 as a main dish.

 

A Warm Roasted Veggie Salad

 

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From → Mains, Sides, Veggies

4 Comments
  1. hsimpsongrossman permalink

    I loved the “holdovers”- what a great name! And i love holdovers too.
    XOXO

  2. Delish. I put it over Trader Joes fried rice which I had in the freezer and used it as a main dish for a guy who is fussy. He devoured two full portions.

  3. Jean Katz permalink

    Hi Judy, I can’t wait to buy the ingredients and try this. You’ve created the simplest veggie roasting guide I’ve seen. Thank you.!

  4. I love the ‘holdover’ idea(I also love dining on “holdovers” too)
    But I also like to think of them as “back by popular demand”!

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