Mediterranean Roasted Vegetable Salad with Pesto

Name: Mediterranean Roasted Vegetable Salad with Pesto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 pound eggplant cut into 2-inch pieces; 2 red or yellow bell peppers cut into 2-inch pieces; 2 cups cherry tomatoes, halved; ½ cup thinly sliced red onion; ¼ cup extra-virgin olive oil; ½ teaspoon crushed red pepper (or to taste); Kosher salt; ⅓ cup basil pesto sauce (or green sauce); 2 teaspoons red wine vinegar; 1 15-ounce can drained chickpeas; 2 big handfuls baby greens (such as arugula, spinach or kale)

Instructions

Prep:10minCook:30min

A vibrant salad that requires one sheet pan, 35 minutes, and a jar of pesto — Mediterranean roasted vegetables that taste deeply flavored warm from the oven or cold straight from the fridge the next day.

Updated at: Tue, 23 Jun 2026 07:03:22 GMT