Roasted vegetable salad


Roasted vegetables in a salad with a dressing full of Italian flavor. Served with bread or over pasta, this salad is a balanced meal in a plate.


1 eggplant (large, peeled and sliced)
2 bell pepper (1 red, 1 yellow, cut into thick strips)
1 c mushroom (cooked or canned in oil)
8 oz cheese (cut)
8 T olive oil (xtra virgin for salad salad dressing, plus some ordinary olive oil for roasting vegetables)
2 T vinegar
1 clv garlic (crushed)
1⁄2 anchovy (2 fillets salted anchovy, crushed)
1 t salt
1⁄2 t sugar
1⁄2 t pepper (white pepper)


  1. Preheat oven to 375°F. Place eggplant and pepper strips on an oven pan and cook for 40 minutes, or until done.
  2. Place extra virgin olive oil, white vinegar, garlic, anchovy, salt, pepper, and sugar in a large bowl and whisk until blended.
  3. Add roasted vegetables and toss to coat in the dressing. Add capers and mushrooms, toss lightly. leave to stand for fifteen minutes.
  4. Top with slices of mozzarella cheese and serve.


For more flavor, sprinkle 1 tsp oregano over the mozzarella and some black olives. Some slices of Parma ham will deliver a meal with more substance.

Because roasted vegtables don't wilt, it is a good option for a buffet, a picnic, or a packed lunch. Or you can prepare the salad in advance, even the day before, and serve it for brunch or when you have guests. In all previous cases, just add the mozzarella at the last minute

4 servings
Preparation time
Cooking time
Total time
1 hour