Roasted Vegetable Salad with Shaved Parmesan
Feeding the 5000 at the beach in Frinton this weekend for bank holiday I decided to make a big filling salad but with not much time to prepare anything in the mornings I needed to make something I could prep the night before and assemble quickly at the beach.
So the night before, I made a huge batch of roasted vegetables, (fennel, mushrooms, garlic, peppers, onions, aubergines and courgettes) using my super-easy go-to Roasted Vegetables method. I flavoured the vegetables with some fresh thyme during the roasting process just for a change as I normally tend to use rosemary. The vegetables took about an hour to prep and cook and I left them to cool down overnight.
The following morning I packed them in a Tupperware box to take down to the beach where I would be assembling the salad at lunchtime.
I layered the Roasted Vegetables on top of some mixed leaves (I used spinach, watercress and rocket) and shaved some parmesan over the top (using a vegetable peeler – kitchen equipment is severely limited down in the beach hut!) and it all came together in a flash – so easy to do, even with the wind blowing a gale down at the beach!
I seasoned the whole thing with salt and plenty of black pepper and drizzled some olive oil over the top. It didn’t really need a dressing as the roasted vegetables were juicy and had been cooked in the olive oil. This could be a main meal in itself, but we ate it as a delicious and filling, but light side salad to go along with the rest of our picnic!
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this looks delicious! I definitely am going to try it!
Thanks for sharing – I’m looking forward to trying it myself!
I loved the recipe and you have used all the healthy ingredients. We can prepare them in large quantity and use it in a lot of ways.
I love roasted veggies in my salads! This one looks amazing!
I have been itching to try some new salad recipe. Thanks for sharing.
This has to be one of my favorite salads! I love the sweet flavor of roasted vegetables and the salty flavor of the shaved parmesan makes this salad extra special.
This looks delicious! I usually bulk prep on Sundays and roast tons of vegetables, usually to eat with rice. Now that spring is (almost, aaalmost) here, it would be great to switch up the rice for spinach and other greens.
Great idea! Looks delicious.I’m going to try this for our salad lunch days at work.
Roasted veggies are seriously my favorite!! Can’t wait to give this a try!!
I love that you’ve added roasted veggies! This sounds delicious!
This recipe looks so delicious. Thank you for sharing I will definitely be saving it and next time I am in the mood for a salad whip this recipe up!
~xo Sheree
poshclassymom.com
The contrast in flavours and textures if this salad make it a winner in my books.
This looks so delicious! And easy.. definitely a win-win!
-Jennifer
Roasted veggies are my favorite! Can’t wait to try it!