Istrian Roasted Vegetable and Feta Salad with Walnut Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A vibrant roasted vegetable salad featuring Istrian-grown produce tossed with tangy feta and a rich walnut vinaigrette for a perfect light meal or side. This Mediterranean-inspired salad recipe, ready in about 40 minutes, pairs zucchini, sliced into 1/2-inch rounds, red bell pepper, cut into 1-inch pieces, eggplant, diced into 1-inch cubes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium zucchini, sliced into 1/2-inch rounds
• 1 large red bell pepper, cut into 1-inch pieces
• 1 medium eggplant, diced into 1-inch cubes
• 1 small red onion, sliced into rings
• 3 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 cup crumbled feta cheese
• 1/3 cup walnuts, chopped
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Preheat oven to 425°F. On a large baking sheet, toss 1 medium sliced zucchini, 1 large chopped red bell pepper, 1 medium diced eggplant, and 1 small sliced red onion with 3 tablespoons olive oil, 1 teaspoon sea salt, and 1/2 teaspoon black pepper until evenly coated.
2. Step 2: Spread vegetables in a single layer and roast for 25-30 minutes, stirring halfway, until tender and caramelized at the edges.
3. Step 3: While vegetables roast, prepare the walnut vinaigrette by whisking together 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1/4 teaspoon salt in a small bowl. Slowly drizzle in 2 tablespoons olive oil while whisking to emulsify.
4. Step 4: Transfer roasted vegetables to a serving bowl and toss with the walnut vinaigrette. Sprinkle 1/3 cup chopped walnuts, 1/2 cup crumbled feta cheese, and 2 tablespoons chopped fresh parsley over the top before serving warm or at room temperature.