Roasted Vegetable Salad
Roasted aubergine and courgette salad with cherry tomatoes, fresh basil and thyme. Serves 4.
TOTAL TIME
1 hr 8 min
ACTIVE TIME
8 min 30s
QUANTITY
4 pieces · ~1.3 kg
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/13
Tools0/9
Ingredients0/13 gathered · 4 servings
2piece1piece
2piece
1piece
2piece
250g
4clove
60ml
1tsp
1pinch
6sprig
2tbsp
15g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2piece | — | — | |
| 2 | 1piece | — | — | ||
| 3 | | 2piece | — | — | |
| 4 | | 1piece | — | — | |
| 5 | | 2piece | — | — | |
| 6 | | 250g | — | — | |
| 7 | | 4clove | — | — | |
| 8 | | 60ml | — | — | |
| 9 | | 1tsp | — | — | |
| 10 | | 1pinch | — | — | |
| 11 | | 6sprig | — | — | |
| 12 | | 2tbsp | — | — | |
| 13 | | 15g | — | — |
Tools9 items
Serveware1 item
Procedure32 steps
1 of 32
Set the oven to 220 °C and leave it to come fully up to temperature.
⏱ 15 min
2 of 32
Halve the red bell peppers lengthways through the stem.
Red bell pepper · 2 piece
⏱ 30s
ResultHalved red bell peppers3 of 32
Pull out the seed core and white ribs from each red pepper half.
⏱ 20s
ResultDeseeded red bell pepper halves4 of 32
Cut each half into roughly 3 cm chunks.
⏱ 30s
ResultChunked red bell pepper5 of 32
Tip the chunked red pepper into the large bowl.
⏱ 5s
ResultChunked red bell pepper6 of 32
Halve the yellow bell pepper lengthways through the stem.
Yellow bell pepper · 1 piece
⏱ 20s
ResultHalved yellow peppers7 of 32
Remove the seed core and white ribs from each yellow pepper half.
⏱ 15s
ResultDeseeded yellow bell pepper8 of 32
Cut each half into roughly 3 cm chunks.
⏱ 25s
ResultChunked yellow bell pepper9 of 32
Add the chunked yellow pepper to the large bowl.
⏱ 5s
ResultChunked red bell pepper and chunked yellow bell pepper10 of 32
Cut off both ends of each courgette.
Courgette · 2 piece⏱ 20s
ResultTrimmed courgettes11 of 32
Cut each courgette into roughly 2 cm half-moons or chunks.
⏱ 30s
ResultChunked courgette12 of 32
Tip the chunked courgette into the large bowl.
⏱ 5s
ResultChunked red bell pepper and chunked yellow bell pepper and chunked courgette13 of 32
Slice the stem end off the aubergine.
Aubergine · 1 piece⏱ 15s
ResultTrimmed aubergine14 of 32
Cut the aubergine into roughly 3 cm cubes.
⏱ 40s
ResultChunked aubergine15 of 32
Add the chunked aubergine to the large bowl.
⏱ 5s
ResultChunked red bell pepper and chunked yellow bell pepper mixture16 of 32
Peel away the papery skin from both red onions.
Red onion · 2 piece⏱ 30s
ResultPeeled red onion17 of 32
Cut each peeled red onion through the root into 4 wedges, keeping the root intact so the layers hold together.
⏱ 20s
ResultQuartered red onion18 of 32
Add the red onion wedges to the large bowl.
⏱ 5s
ResultChunked red bell pepper and chunked yellow bell pepper mixture19 of 32
Tip the cherry tomatoes straight into the bowl with the other vegetables.
Cherry tomatoes · 250 g⏱ 5s
ResultChunked red bell pepper and chunked yellow bell pepper mixture20 of 32
Crush each garlic clove lightly with the flat of the knife to loosen the skin, then peel it away.
Garlic · 4 clove⏱ 30s
ResultPeeled garlic cloves21 of 32
Tuck the whole peeled garlic cloves in among the vegetables.
⏱ 5s
ResultChunked red bell pepper and chunked yellow bell pepper mixture22 of 32
Pour the olive oil over all the vegetables in the bowl.
Extra-virgin olive oil · 60 ml
⏱ 10s
ResultChunked red bell pepper and chunked yellow bell pepper mixture23 of 32
Sprinkle the salt evenly over the vegetables.
Fine salt · 1 tsp⏱ 10s
ResultChunked red bell pepper and chunked yellow bell pepper mixture24 of 32
Season the vegetables with a pinch of ground black pepper.
Ground black pepper · 1 pinch⏱ 10s
ResultChunked red bell pepper and chunked yellow bell pepper mixture25 of 32
Scatter the thyme sprigs over the vegetables.
Fresh thyme · 6 sprig⏱ 10s
ResultChunked red bell pepper and chunked yellow bell pepper mixture26 of 32
Toss everything together thoroughly so every piece is coated in oil and seasoning.
⏱ 30s
ResultOiled and seasoned vegetables27 of 32
Tip the seasoned vegetables into the large baking dish (about 30 × 20 cm) and spread them into a single layer.
⏱ 15s
ResultOiled and seasoned vegetables28 of 32
Slide the baking dish into the oven.
⏱ 10s
ResultOiled and seasoned vegetables29 of 32
Roast the vegetables for about 40 minutes, turning them once halfway through, until they are tender, caramelised at the edges and slightly collapsed.
⏱ 40 min
ResultRoasted vegetables30 of 32
Lift the baking dish out of the oven using oven gloves and set it on the counter.
⏱ 10s
ResultRoasted vegetables31 of 32
Leave the roasted vegetables to cool in the dish for about 15 minutes until they are just warm rather than steaming hot.
⏱ 15 min
ResultCooled roasted vegetables32 of 32
Drizzle the balsamic vinegar over the warm vegetables and stir gently to combine with the juices in the dish.
Balsamic vinegar · 2 tbsp⏱ 10s
ResultDressed roasted vegetablesTotal Time1 hr 8 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Set the oven to 220 °C and leave it to come fully up to temperature.⏱ 15 min |
| 2 | 2 piece | | Halve the red bell peppers lengthways through the stem.⏱ 30sResultHalved red bell peppers |
| 3 | Halved red bell peppersstep 2 | | Pull out the seed core and white ribs from each red pepper half.⏱ 20sResultDeseeded red bell pepper halves |
| 4 | Deseeded red bell pepper halvesstep 3 | | Cut each half into roughly 3 cm chunks.⏱ 30sResultChunked red bell pepper |
| 5 | Chunked red bell pepperstep 4 | | Tip the chunked red pepper into the large bowl.⏱ 5sResultChunked red bell pepper |
| 6 | 1 piece | | Halve the yellow bell pepper lengthways through the stem.⏱ 20sResultHalved yellow peppers |
| 7 | Halved yellow peppersstep 6 | | Remove the seed core and white ribs from each yellow pepper half.⏱ 15sResultDeseeded yellow bell pepper |
| 8 | Deseeded yellow bell pepperstep 7 | | Cut each half into roughly 3 cm chunks.⏱ 25sResultChunked yellow bell pepper |
| 9 | Chunked yellow bell pepperstep 8 | | Add the chunked yellow pepper to the large bowl.⏱ 5sResultChunked red bell pepper and chunked yellow bell pepper |
| 10 | 2 piece | | Cut off both ends of each courgette.⏱ 20sResultTrimmed courgettes |
| 11 | Trimmed courgettesstep 10 | | Cut each courgette into roughly 2 cm half-moons or chunks.⏱ 30sResultChunked courgette |
| 12 | Chunked courgettestep 11 | | Tip the chunked courgette into the large bowl.⏱ 5sResultChunked red bell pepper and chunked yellow bell pepper and chunked courgette |
| 13 | 1 piece | | Slice the stem end off the aubergine.⏱ 15sResultTrimmed aubergine |
| 14 | Trimmed auberginestep 13 | | Cut the aubergine into roughly 3 cm cubes.⏱ 40sResultChunked aubergine |
| 15 | Chunked auberginestep 14 | | Add the chunked aubergine to the large bowl.⏱ 5sResultChunked red bell pepper and chunked yellow bell pepper mixture |
| 16 | 2 piece | | Peel away the papery skin from both red onions.⏱ 30sResultPeeled red onion |
| 17 | Peeled red onionstep 16 | | Cut each peeled red onion through the root into 4 wedges, keeping the root intact so the layers hold together.⏱ 20sResultQuartered red onion |
| 18 | Quartered red onionstep 17 | | Add the red onion wedges to the large bowl.⏱ 5sResultChunked red bell pepper and chunked yellow bell pepper mixture |
| 19 | 250 g | | Tip the cherry tomatoes straight into the bowl with the other vegetables.⏱ 5sResultChunked red bell pepper and chunked yellow bell pepper mixture |
| 20 | 4 clove | | Crush each garlic clove lightly with the flat of the knife to loosen the skin, then peel it away.⏱ 30sResultPeeled garlic cloves |
| 21 | Peeled garlic clovesstep 20 | | Tuck the whole peeled garlic cloves in among the vegetables.⏱ 5sResultChunked red bell pepper and chunked yellow bell pepper mixture |
| 22 | 60 ml | | Pour the olive oil over all the vegetables in the bowl.⏱ 10sResultChunked red bell pepper and chunked yellow bell pepper mixture |
| 23 | 1 tsp | | Sprinkle the salt evenly over the vegetables.⏱ 10sResultChunked red bell pepper and chunked yellow bell pepper mixture |
| 24 | 1 pinch | | Season the vegetables with a pinch of ground black pepper.⏱ 10sResultChunked red bell pepper and chunked yellow bell pepper mixture |
| 25 | 6 sprig | | Scatter the thyme sprigs over the vegetables.⏱ 10sResultChunked red bell pepper and chunked yellow bell pepper mixture |
| 26 | — | | Toss everything together thoroughly so every piece is coated in oil and seasoning.⏱ 30sResultOiled and seasoned vegetables |
| 27 | Oiled and seasoned vegetablesstep 26 | Tip the seasoned vegetables into the large baking dish (about 30 × 20 cm) and spread them into a single layer.⏱ 15sResultOiled and seasoned vegetables | |
| 28 | — | | Slide the baking dish into the oven.⏱ 10sResultOiled and seasoned vegetables |
| 29 | — | | Roast the vegetables for about 40 minutes, turning them once halfway through, until they are tender, caramelised at the edges and slightly collapsed.⏱ 40 minResultRoasted vegetables |
| 30 | — | | Lift the baking dish out of the oven using oven gloves and set it on the counter.⏱ 10sResultRoasted vegetables |
| 31 | — | Leave the roasted vegetables to cool in the dish for about 15 minutes until they are just warm rather than steaming hot.⏱ 15 minResultCooled roasted vegetables | |
| 32 | 2 tbsp | | Drizzle the balsamic vinegar over the warm vegetables and stir gently to combine with the juices in the dish.⏱ 10sResultDressed roasted vegetables |
| Total Time | 1 hr 8 min | ||
Serving
- Spoon the dressed vegetables onto the serving platter, pouring over any juices from the dish.
- Tear the basil leaves and scatter them over the top of the salad just before serving.
Nutritionper serving
Estimated · pre-cooking · 85% ingredients covered
| Nutrient | Per serving |
|---|---|
| 211kcal | |
| 4g | |
| 15g | |
| 2g | |
| 20g | |
| 10g | |
| 6g | |
| 609mg |
Ingredients0/13
Tools0/9
Recipe
Roasted Vegetable Salad
Roasted aubergine and courgette salad with cherry tomatoes, fresh basil and thyme. Serves 4.
What you’ll doYou will prep eight vegetables by halving, coring and cutting them into roughly 3 cm pieces, then toss them with oil, salt, pepper and thyme. The vegetables roast at high heat for 40 minutes with a halfway turn, then cool for 15 minutes before you dress them with balsamic vinegar and finish with fresh basil.
Serves4
Total1 hr 8 min
LevelEasy
Ingredients
- Red bell pepper2 piece
- Yellow bell pepper1 piece
- Courgette2 piece
- Aubergine1 piece
- Red onion2 piece
- Cherry tomatoes250 g
- Garlic4 clove
- Extra-virgin olive oil60 ml
- Fine salt1 tsp
- Ground black pepper1 pinch
- Fresh thyme6 sprig
- Balsamic vinegar2 tbsp
- Fresh basil leaves15 g
Tools
SpoonTongsLarge serving platterLarge baking dishOvenChef's knifeLarge bowlOven gloveChopping board
Method
1
Set the oven to 220 °C and leave it to come fully up to temperature.
220°C15 minOven
2
Halve the red bell peppers lengthways through the stem.
30sChopping board, Chefs knifeRed bell pepper · 2 piece
3
Pull out the seed core and white ribs from each red pepper half.
20sChopping board, Chefs knifeHalved red bell peppers · step 2
4
Cut each half into roughly 3 cm chunks.
30sChopping board, Chefs knifeDeseeded red bell pepper halves · step 3
5
Tip the chunked red pepper into the large bowl.
5sLarge bowlChunked red bell pepper · step 4
6
Halve the yellow bell pepper lengthways through the stem.
20sChopping board, Chefs knifeYellow bell pepper · 1 piece
7
Remove the seed core and white ribs from each yellow pepper half.
15sChopping board, Chefs knifeHalved yellow peppers · step 6
8
Cut each half into roughly 3 cm chunks.
25sChopping board, Chefs knifeDeseeded yellow bell pepper · step 7
9
Add the chunked yellow pepper to the large bowl.
5sLarge bowlChunked yellow bell pepper · step 8
10
Cut off both ends of each courgette.
20sChopping board, Chefs knifeCourgette · 2 piece
11
Cut each courgette into roughly 2 cm half-moons or chunks.
30sChopping board, Chefs knifeTrimmed courgettes · step 10
12
Tip the chunked courgette into the large bowl.
5sLarge bowlChunked courgette · step 11
13
Slice the stem end off the aubergine.
15sChopping board, Chefs knifeAubergine · 1 piece
14
Cut the aubergine into roughly 3 cm cubes.
40sChopping board, Chefs knifeTrimmed aubergine · step 13
15
Add the chunked aubergine to the large bowl.
5sLarge bowlChunked aubergine · step 14
16
Peel away the papery skin from both red onions.
30sChopping board, Chefs knifeRed onion · 2 piece
17
Cut each peeled red onion through the root into 4 wedges, keeping the root intact so the layers hold together.
20sChopping board, Chefs knifePeeled red onion · step 16
18
Add the red onion wedges to the large bowl.
5sLarge bowlQuartered red onion · step 17
19
Tip the cherry tomatoes straight into the bowl with the other vegetables.
5sLarge bowlCherry tomatoes · 250 g
20
Crush each garlic clove lightly with the flat of the knife to loosen the skin, then peel it away.
30sChopping board, Chefs knifeGarlic · 4 clove
21
Tuck the whole peeled garlic cloves in among the vegetables.
5sLarge bowlPeeled garlic cloves · step 20
22
Pour the olive oil over all the vegetables in the bowl.
10sLarge bowl, SpoonExtra-virgin olive oil · 60 ml
23
Sprinkle the salt evenly over the vegetables.
10sLarge bowlFine salt · 1 tsp
24
Season the vegetables with a pinch of ground black pepper.
10sLarge bowlGround black pepper · 1 pinch
25
Scatter the thyme sprigs over the vegetables.
10sLarge bowlFresh thyme · 6 sprig
26
Toss everything together thoroughly so every piece is coated in oil and seasoning.
30sLarge bowl, Tongs
27
Tip the seasoned vegetables into the large baking dish (about 30 × 20 cm) and spread them into a single layer.
15sLarge baking dishOiled and seasoned vegetables · step 26
28
Slide the baking dish into the oven.
10sLarge baking dish, Oven, Oven glove
29
Roast the vegetables for about 40 minutes, turning them once halfway through, until they are tender, caramelised at the edges and slightly collapsed.
220°C40 minLarge baking dish, Oven
30
Lift the baking dish out of the oven using oven gloves and set it on the counter.
10sLarge baking dish, Oven, Oven glove
31
Leave the roasted vegetables to cool in the dish for about 15 minutes until they are just warm rather than steaming hot.
15 minLarge baking dish
32
Drizzle the balsamic vinegar over the warm vegetables and stir gently to combine with the juices in the dish.
10sLarge baking dish, SpoonBalsamic vinegar · 2 tbsp
33
Spoon the dressed vegetables onto the serving platter, pouring over any juices from the dish.
20sLarge serving platterDressed roasted vegetables · step 32
34
Tear the basil leaves and scatter them over the top of the salad just before serving.
Result · Roasted Vegetable Salad
15sLarge serving platterFresh basil leaves · 15 g
Printed 7 October 2026