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Mediterranean Vegetable Salad

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  • Author: Natalie McLaury
  • Total Time: 45 minutes
  • Yield: 4 1x


A vegetable-heavy salad featuring roasted eggplant, onions, pepper, and zucchini that won’t weigh you down.


  • 2 small eggplants, quartered, lengthwise, and cut into smaller strips if desired
  • 2 medium red onions, peeled, quartered lengthwise
  • 3 red bell peppers, quartered
  • 3 zucchini, quartered lengthwise and cut into smaller strips if desired
  • 5 tbsp olive oil
  • 3/4 tsp kosher salt
  • 1/2 tsp each black pepper
  • 1/2 tsp red pepper flakes
  • 1/4 cup pine nuts, toasted
  • for the dressing-
  • 4 tbsp plain yogurt
  • 2 tbsp finely chopped fresh mint, plus extra leaves for garnish
  • 1 1/2 tbsp lemon juice
  • 1 tsp cumin
  • 1/4 tsp kosher salt


  1. Place two oven racks in oven to divide into thirds. Preheat oven to 425F.
  2. Line two baking sheets with aluminum foil. Place eggplant and onions on one baking sheet and bell peppers and zucchini on the other baking sheet.
  3. Drizzle the eggplant with 3 tbsp oil and sprinkle with 1/2 tsp of the salt and 1/4 tsp each of the black pepper and the red pepper flakes. Toss to coat and spread vegetables in a single layer. Repeat with the peppers and zucchini, using the remaining oil, salt, pepper, and red pepper flakes.
  4. Roast eggplant and onions for 10-15 minutes. Put peppers and zucchini on the other rack and roast for 30 minutes, until vegetables are tender and lightly charred (about 30 minutes).
  5. To make the dressing, combine all ingredients in a small bowl and stir to combine.
  6. Sprinkle vegetables with pine nuts and mint before serving warm with dressing on the side.


from Redbook Magazine October 2012

  • Prep Time: 15 mins
  • Cook Time: 30 mins
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