Roasted Vegetable Salad

High heat is the secret. At 425°F (220°C), the edges of every vegetable caramelize while the insides stay tender, concentrating the flavor instead of steaming it into mush. Plum tomatoes get seeded first so the pan doesn’t flood, then join bell peppers cut into long triangles, Vidalia onion rings, yellow squash, zucchini, and halved new potatoes.

The dressing goes on BEFORE roasting, not after. Olive oil, balsamic vinegar, minced garlic, salt, and pepper whisk into a light marinade that clings to every cut surface. The vinegar reduces in the oven and turns slightly jammy, deepening the flavor of the vegetables as they cook.

Stir twice during the 25-minute roast to redistribute the juices. Right at the end, fresh shredded basil gets tossed through while everything is still warm, releasing that perfume-y top note.

Serve warm. This is a salad that never really meant to be cold.

Pro Tips

• Seed the tomatoes or skip them entirely. Seeds release water that floods the pan and steams the rest of the vegetables.
• Don’t crowd the sheet pan. If the vegetables touch, they steam instead of roasting. Use two pans if needed for that char.
• Cut new potatoes smaller than the softer vegetables. Dense potatoes take longer, so they need a head start on size.
• Add the basil off the heat. Basil blackens and turns bitter if it hits the hot oven.

Variations

• Add a handful of halved cherry tomatoes in the last 10 minutes for pops of sweetness.
• Top with shaved parmesan or crumbled feta right before serving.
• Toss with cooked orzo or couscous to turn it into a warm grain salad lunch.