Salad of Roasted Summer Vegetables

A selection of roasted vegetables makes a delicious salad. It can be prepared well in advance but needs to be served at room temperature to bring out the flavours. The salad makes an excellent accompaniment to roasted meats or serve with polenta wedges.

12 Portions
Prep: 15 minutes
Cook: 30 minutes


Salad of Roasted Summer Vegetables

  • 4 medium aubergines, sliced width wise at an angle into slices .3mm-.5mm thick
  • 4 large courgettes (zucchini), sliced lengthwise into slices.3mm-5mm thick
  • 500g small mixed (cherry) tomatoes
  • 4-5 bunches asparagus, trimmed
  • 6 sprigs of thyme
  • 6 sprigs of rosemary
  • 6 sprigs of oregano
  • 3 garlic cloves, bruised with the back of a knife
  • generous glug of olive oil
  • maldon salt (or a similar sea salt flake and freshly ground black pepper)

To Serve

  • 6 tbsp basil leaves, shredded
  • maldon salt (or a similar sea salt flakes) and freshly ground black pepper


  1. Roasted Vegetables: Preheat the oven to 220C. Place the courgettes (zucchinis) and aubergines in an oven tray and toss with thyme, rosemary, olive oil and seasoning.
  2. Place in a preheated oven and cook them for 30 minutes. Check them regularly turning and tossing them as necessary. Add the asparagus, tomatoes and garlic to the roasted vegetables and toss so that they are coated in the olive oil and seasoning. Leave to cook for a further 10-15 minutes, until the vegetables are tender. Remove from the oven and allow to cool. Remove the thyme, rosemary (leave in for a more rustic style) and garlic from the tray. Crush the garlic cloves and return to the vegetable mixture
  3. Lightly toss the roasted vegetables in a bowl. Serve or cover and store in the refrigerator for up to two days before serving (remove from the refrigerator 1 hour before serving).
  4. To Serve: Toss the roasted vegetables with the shredded basil. Season to taste and Serve.