Get up to 20% off your entire TasteBook purchase + free shipping and a tote. See details here.

Warm Roasted Vegtable Salad

SarahSarah Armstrong

Rustic and delicious! The perfect side for some roast chicken.

Rate this

Makes 4 servings

Makes 4 servings
Makes 4 servings


  • 2 red peppers, halved and seeded
  • 2 yellow peppers, halved and seeded
  • 1 lb squash, seeded and quartered
  • 2 sweet potatoes, cut into 1 in chunks
  • 2 red onions, quartered
  • 1/2 c olive oil
  • fresh basil
  • 4 cherry tomatoes, halved
  • 8 t pesto
  • 4 oz goat cheese
  • 4 medium tomatoes
  • sea salt
  • fresh ground black pepper
  • lemon wedges
Save a shopping List


  • 1

    Put all vegtables, except tomatoes in a plastic bag. Add the olive oil, salt and pepper to taste, then shake until everything is well coated in oil.

  • 2

    Brush a roasting pan with olive oil, and add the peppers, cut side up. Put a basil leaf, halved cherry tomato, and a spoonful of pesto and a chunk of goat cheese in each pepper half. Drizzle more oil over the top. Add sqash, sweet potatoes, red onions, and medium tomatoes, leaving space around each piece.

  • 3

    Preheat oven to 450 degrees. Roast the vegtables for 30 minutes or until tender right through. Serve with lemon wedges for drizzling.

Recipe Notes

Add a note

Recommended Recipes

Ratings & Reviews

Click to rate this recipe

Powered By ZergNet

Around the Web