Roasted Vegetable Mediterranean Salad – Your Veggies have never tasted this Good! Easy and GREAT recipe for a salad that goes with almost anything.

 Roasted Vegetable Mediterranean Salad

Roasted Vegetable Mediterranean Salad


  • 1/2 Cup Chopped Parsley
  • 11 Tri-Colored sweet mini peppers (De-stemmed and De-seeded)
  • 3 Tbsp Chopped garlic
  • 2 Cups Red onion
  • 1 Large Zucchini
  • 6 Green Onions
  • 3 Roma tomatoes
  • 1 Large Eggplant
  • 16 oz. Garbanzo Beans
  • 2 tsp Chopped fresh dill
  • 2 Tbsp Zat’ar
  • 3 Tbsp Olive oil
  • 2 Tbsp Balsamic Vinegar
  • 1 tsp Sea Salt
  • 1 tsp Pepper

1. Cut vegetables in different shapes and sizes, make it FUN!

2. Thoroughly mix the vegetables, herbs, salt & pepper with Olive Oil in a Large Bowl.

3. Put the vegetables in a roasting pan and roast at 400 – 425 degrees for about 30 -40 minutes.

Roasted Vegetable Mediterranean Salad

4. Take out and cool.

5. Add the Garbanzo Beans and Balsamic Vinegar and mix thoroughly.

Roasted Vegetable Mediterranean Salad

Serve as side or by itself!

Oooh Yeaaah!

Chef Reilly’s 5 Spoon Review:

Food – 4 Spoons

Ambiance – 4 Spoons (It’s my galley, baby!)

Service – 3.5 Spoons

Taste – 4 Spoons

Chef Reilly’s F.A.S.T. Review total avg= 4 spoons Super Healthy and Super Good!

Another Gem and award winning recipe brought to you by

On The Road Eats, LLC

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