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Mediterranean-style roasted vegetable salad

Name: Mediterranean-style roasted vegetable salad
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: Serves 4
Cuisine: Greek recipes
Ingredients: 3 mixed peppers; 1 aubergine; 3 courgettes; 4 sweet potatoes; Olive oil; 400g tin cannellini beans; 2 garlic cloves; 20g Greek yoghurt; 1 tbsp sumac; Bunch of fresh coriander leaves

Published: 10 Sep 15
Updated: 18 Mar 24

You’ll be reminded of sunny summer holidays as you enjoy this Mediterranean-style salad, packed with roasted vegetables and served with a tangy yoghurt dressing.

Enjoy our Mediterranean summer roasted vegetable traybake too, with a sprinkling of tangy goat’s cheese.

Easy
August 2015

Test kitchen approved

Serves 4
Hands-on time 25 min, oven time 40 min

You’ll be reminded of sunny summer holidays as you enjoy this Mediterranean-style salad, packed with roasted vegetables and served with a tangy yoghurt dressing.

Enjoy our Mediterranean summer roasted vegetable traybake too, with a sprinkling of tangy goat’s cheese.

Nutrition: per serving

Calories: 456kcals
Fat: 11.8g (3.9g saturated)
Protein: 14.3g
Carbohydrates: 65.1g (24g sugars)
Fibre: 17.1g
Salt: 0.5g

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Ingredients

3 mixed peppers
1 aubergine
3 courgettes
4 sweet potatoes
Olive oil
400g tin cannellini beans
2 garlic cloves
20g Greek yoghurt
1 tbsp sumac
Bunch of fresh coriander leaves

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Method

Heat the oven to 200°C/180°C fan/gas 6. Deseed and thickly slice the peppers, then chop the aubergine, courgettes and sweet potatoes into large chunks.
Combine in a large roasting tin along with 2 tbsp oil and some salt and pepper. Roast for 30 minutes, turn the vegetables and add the cannellini beans, drained and rinsed, then roast for a further 5-10 minutes.
Meanwhile crush the garlic and mix into the Greek yogurt along with the sumac. Season with salt and pepper, then set aside.