Roasted Vegetable Salad
Recipe type: Salads
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
Spring salad mix tossed with roasted vegetables, heirloom tomatoes, and sweet corn off the cob then drizzled with your favorite dressing. This Roasted Vegetable Salad is simple and delicious, perfect for the summer.
  • 1 medium red bell pepper, sliced
  • 1 medium zucchini, sliced
  • ½ onion, sliced
  • 5-6 large mushrooms, sliced
  • 1 ½ tablespoon olive oil, more as needed
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt, more to taste
  • 4 cups spring salad mix
  • 1 grilled/roasted/steamed corn on the cob, sliced
  • 1 cup heirloom grape tomatoes or 1 large heirloom tomato, sliced
  • Salad dressing of your choice
  1. Preheat the oven to 400F. Line a baking sheet with aluminum foil and lightly coat the surface with vegetable oil or nonstick cooking spray.
  2. Place the vegetables on the baking sheet in a single layer. Drizzle with olive oil, then season with garlic powder and salt.
  3. Roast the vegetables for about 20 minutes until the vegetables have softened and appear slightly charred. Remove the roasted vegetable from the oven and allow them to cool for several minutes.
  4. Toss the spring salad mix with the roasted vegetable, tomatoes, and corn.
  5. Serve the salad with your favorite dressing.
Recipe by Cooking with a Wallflower at