Description
A vibrant and flavorful Vegan Mediterranean Roasted Vegetables Salad featuring tender roasted eggplant, bell peppers, and cherry tomatoes combined with fresh arugula, chickpeas, and a zesty basil pesto dressing. This wholesome dish captures the essence of Mediterranean cuisine, perfect as a nutritious light lunch or side dish.
Ingredients
Scale
Roasted Vegetables
- 1 lb eggplant (cut into 1-inch cubes)
- 3 bell peppers (any color, cut into 1-inch pieces)
- 2 cups cherry tomatoes
- 1/2 cup red onion (roughly chopped)
- 1/3 cup olive oil (California Olive Ranch extra virgin recommended)
- 1/2 tsp chili pepper (red pepper flakes)
- 1/2 tsp garlic powder
- Salt to taste
Salad
- 1/4 cup basil pesto (vegan version)
- 3 tsp red wine vinegar
- 15 oz chickpeas (drained and rinsed)
- 2 cups arugula
Instructions
- Prepare the Vegetables: Preheat the oven to 425°F (220°C). Cut the eggplant into 1-inch cubes, slice the bell peppers into similar sized pieces, roughly chop the red onion, and wash cherry tomatoes.
- Toss with Seasoning: In a large bowl, combine the eggplant, bell peppers, cherry tomatoes, and red onion. Add olive oil, red pepper flakes, garlic powder, and salt. Toss well to coat all the vegetables evenly.
- Roast the Vegetables: Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Roast for about 25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- Prepare the Dressing: In a small bowl, whisk together the basil pesto and red wine vinegar until smooth and combined.
- Assemble the Salad: In a large serving bowl, combine the roasted vegetables with the drained chickpeas and fresh arugula. Drizzle the pesto dressing over the salad and toss gently to mix everything well.
- Serve: Serve the salad warm or at room temperature as a main or side dish.
Notes
- For a spicier kick, increase the amount of red pepper flakes.
- Substitute arugula with spinach or mixed greens if preferred.
- The basil pesto should be vegan – traditional pesto contains cheese, so opt for store-bought vegan pesto or make your own.
- Leftovers keep well in the refrigerator for up to 2 days; add fresh arugula before serving to keep it crisp.
