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Simple Summer Roasted Vegetable Salad

This roasted vegetable salad uses in season summer vegetables tossed with feta and basil for a refreshing healthy meal.

Sometimes simple is good.

Ring dips and handstand pushups.

Switching car insurance over the phone in less than 2 minutes.

Having a potential new client come to you instead of having to chase them.

Simple summer roasted vegetable salad

And a roasted summer vegetable salad for lunch.

Summer roasted vegetable salad

I could eat this for lunch for the rest of the summer and be blissfully happy.

Roasted vegetable salad

In season roasted tomatoes are quite possibly the best summer taste on this earth.

Crispy, candy like beets are a close second.

Roasted summer vegetable salad

Throw them on a bed of spinach, top it with feta and sliced basil and I’ll physically hurt you if you try to make me share.

Simple roasted vegetable salad

Lunch. Simplified.

More delicious summer time dishes to try:

Ciambotta (Italian vegetable stew)
End of Summer Vegetable Bean Skillet
Summer BLTC Sandwich
Toasted Muffin Summer Fruit Panzanella

Roasted summer vegetable salad

Simple Summer Roasted Vegetable Salad

Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

This roasted vegetable salad uses in season summer vegetables tossed with feta and basil for a refreshing healthy meal.


  • 2 cups baby spinach
  • 1 small zucchini, chopped into 1 inch pieces
  • 1 tomato, quartered
  • 1 cup grape tomatoes, halved
  • 5 baby carrots, roughly chopped
  • 1 beet, quartered
  • 6 basil leaves, thinly sliced
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons extra virgin olive oil, plus more for dressing
  • 1 tablespoons balsamic vinegar
  • juice of 1/2 a lemon
  • salt & pepper


  1. Preheat oven to 400 degrees and grease a baking sheet.
  2. Toss vegetables with 2 tablespoons of olive oil and vinegar.
  3. Season generously with salt & pepper.
  4. Roast for 25 minutes, tossing occasionally.
  5. Remove from oven and place on top of spinach in a salad bowl.
  6. Top with feta and basil.
  7. Drizzle more olive oil and lemon juice for a simple dressing.


Use any combination of fresh summer vegetables you have on hand.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 376Total Fat: 25gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 21mgSodium: 602mgCarbohydrates: 34gFiber: 5gSugar: 26gProtein: 7g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.


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Heidi @ Food Doodles

Friday 27th of July 2012

Mmmm, looks amazing! You cannot beat roasted veggies :) Simple, but perfect.

Nicole F

Friday 27th of July 2012

This looks so good! I'm going to make this tonight! Thanks for the recipe and delicious looking photos!!

Stephanie @ On the Road to RD

Friday 27th of July 2012

I love simplified lunches. This looks delicious!

Julie @ Table for Two

Thursday 26th of July 2012

i love the simplicity and health factor of this. i love roasted veggies -- something about the flavor and the juices it gives off! delicious looking, Gina :)


Thursday 26th of July 2012

Simple is SO good sometimes. This is stunningly gorgeous. Love it!

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