Roasted Vegetable Salad With Olives & Cheese

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"Maggie Norris of Whisked Away, Special for the Republic adapted from for gluten free, use different bread or no bread, this is fresh from your garden salad"

Original recipe yields 6 servings


  • Serving Size: 1 (1156.4 g)
  • Calories 1239.7
  • Total Fat - 12 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 29.8 mg
  • Sodium - 4978.6 mg
  • Total Carbohydrate - 266.2 g
  • Dietary Fiber - 19.8 g
  • Sugars - 216.8 g
  • Protein - 21.5 g
  • Calcium - 327.9 mg
  • Iron - 4.8 mg
  • Vitamin C - 49.9 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Heat grill on medium-high heat.

Step 2

Whisk 3/4 cup oil and vinegar in medium bowl until well-blended.

Step 3

Place onion, beets, zucchini, eggplants and red bell pepper on baking sheet. Brush both sides with some of the vinaigrette.

Step 4

Sprinkle vegetables with salt and pepper.

Step 5

Grill vegetables until just cooked through, about 10 minutes per side for beets, 6 minutes per side for onion and 4 minutes per side for zucchini, eggplant and peppers.

Step 6

Remove the vegetables according to individual cooking requirements. Vegetables can be grilled 1 hour ahead. Let stand at room temperature

Step 7

Brush bread with additional olive oil; sprinkle with pepper. Grill bread until beginning to brown, about 2 minutes per side.

Step 8

Arrange greens on large platter. Sprinkle with salt and pepper.

Step 9

Arrange grilled vegetables atop greens around edge of platter. Drizzle remaining vinaigrette over grilled vegetables. Sprinkle vegetables with herbs and goat cheese.

Step 10

Sprinkle Pecorino Romano cheese over all.

Step 11

Garnish with olives.

Step 12

Serve with bread.

Tips & Variations

No special items needed.


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