Roasted Four-Vegetable Mediterranean Salad

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A vibrant salad showcasing four roasted vegetables tossed in a lemon-oregano dressing for a fresh Mediterranean flair. This Mediterranean-inspired salad recipe (vegetarian), ready in about 45 minutes, pairs eggplant, diced into 1-inch cubes, red bell pepper, cut into 1-inch pieces, zucchini, sliced into 1/2-inch rounds 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 180 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 (about 1 lb) eggplant, diced into 1-inch cubes
• 1 large red bell pepper, cut into 1-inch pieces
• 2 medium zucchini, sliced into 1/2-inch rounds
• 1 medium red onion, cut into wedges
• 4 tbsp olive oil
• 3 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup feta cheese, crumbled
• 2 tbsp fresh parsley, chopped

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 medium diced eggplant, 1 large chopped red bell pepper, 2 sliced medium zucchinis, and 1 medium red onion wedges with 4 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper in a large bowl until evenly coated.
2. Step 2: Spread the vegetables on a large baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until tender and caramelized at the edges.
3. Step 3: Meanwhile, whisk together 3 tbsp lemon juice and 1 tsp dried oregano in a small bowl.
4. Step 4: Transfer the roasted vegetables to a serving bowl while still warm, drizzle with the lemon-oregano dressing, and toss gently to combine.
5. Step 5: Sprinkle 1/2 cup crumbled feta cheese and 2 tbsp chopped fresh parsley over the top before serving.