This salad is so flavorful and easy to make! It contains crunchy rocket salad and roasted vegetables which are juicy & slightly caramelized. Topped with creamy tahini dressing, it’s just so addictive!
Roasted Veg Salad & Tahini Dressing Recipe
I have to confess something. I LOVE vegetables. Like I really love them! I don’t just like using them for my recipes but I am a huge fan of vegetables. If I had to choose my last meal it would for sure include a salad and some kind of roasted or grilled vegetables.
There honestly isn’t one vegetable that I don’t enjoy eating but there are certainly some that I love more than others. Red bell peppers and zucchini are high on that list! So for this Roasted Vegetable Salad I wanted to definitely include my top two favorite vegetables. Eggplant is also something that I really enjoy eating although I know that a lot of people aren’t crazy about it.
There was a phase when my son would eat LOTS of roasted eggplant. Maybe when was 2 years old. I used to bake it in the oven topped with tomato sauce and cheese and it was sort of like mini eggplant pizzas. He asked for them often and then from one day to the next he would never look at them again. Kids are funny like that!
So this salad is a little bit more time-consuming but it’s very little prep work. The vegetables just need some time in the oven to be perfectly roasted for this super yummy salad. But you can easily do something else while your veggies are roasting nicely in the oven. Like read a book or write some emails. The rocket (or arugula in the US) used in this salad adds a nice crunch to the salad and the tahini dressing is just so good with it. By the way, did you know that rocket (which stems from the Italian word rucola) is part of the mustard family? That probably explains it’s slightly sharp taste!
I just LOVE tahini in general. I could eat it with a spoon (in fact, I might have done that in the past…). Sesame in general is awesome but tahini is just the best! In case you don’t know it, tahini is a Middle-Eastern paste made from roasted ground sesame seeds. It has a nutty slightly bitter taste and you can get it made from hulled or unhulled sesame seeds. You can also easily make your own if you can’t find it in the store.
If you make the salad as a side dish, it would be enough for two people but I have eaten the whole one on my own for lunch a few times lately. I just love the combination of flavors so much!
Will you be making this salad for lunch soon? Or how about my Legume Risoni & Chickpea Tabbouleh?
Roasted Veg Salad & Tahini Dressing
This salad is so flavorful and easy to make! It contains crunchy rocket salad and roasted vegetables which are juicy & slightly caramelized. Topped with creamy tahini dressing, it's just so addictive!
Pre-heat oven to 220°C (428°F). Cover two baking trays with parchment paper.You will need to use two baking trays because the vegetables shouldn't overlap.
Cut the zucchini and eggplant into medium slices. Cut the red pepper into strips. Brush the zucchini and eggplant slices lightly with oil on both sides. Sprinkle with salt.
Roast at 220°C (428°F) for 35 minutes, switching the trays around about half-way through. Let the vegetables cool off for 5 to 10 minutes.
For the tahini dressing, mix tahini, garlic powder, salt and lime juice together. Add the water slowly and mix well.
Wash a bunch of rocket salad and pat dry. Arrange in a bowl. Top with the roasted vegetables and the tahini dressing and mix well. Enjoy!