Although they don’t have a name for it in the UK, potlucks are just as popular as in the US, especially in the summer when everyone is making the most of picnic and barbecue weather. Put this roasted vegetable salad on rotation with my dill potato salad and Greek Orzo salad because all three can be knocked up in advance and are excellent travellers.
Roasted vegetable salad
This is my go-to summer salad for so so so many reasons I’ve lost count! But I’ll give you the basic rundown: Honestly, I could go on! But you get the picture. I’ve used eggplant, zucchini and red pepper in this recipe for the eye-catching colour combo and similar cook times. But mushrooms, any colour pepper, broccoli, tomatoes, or carrots could easily be used to. Just make sure you consider oven time!
Serving suggestions
This beautifully soft and tender salad is both impressively event-worthy and modest enough for a quiet lunch. When asked this summer to bring a dish to a barbecue, this roasted vegetable salad is what I’m backing! Not only is it delicious and stand out-beautiful, it can be made ahead of time, and will go with absolutely anything. Place it next to pasta salads, couscous salads, green salads to be heaped onto plates next to grilled meats, like chicken souvlaki, burgers or falafel. And I can’t say I wouldn’t be in heaven filling some fresh focaccia with it, and a little Greek cheese, some olives and maybe even a glass of white wine for a laidback light lunch on my own.
Storage and leftovers
The roasted vegetables for this summer party salad can be cooked 3 or 4 days ahead of time. Keep them in an airtight container until you’re ready for them. Assemble before serving first combining with the green leaves, then sprinkling with the nut mix and finally dressing with the salad dressing of your choice.
More salads to try
Korean Carrot Salad Chickpea Tuna Salad Coronation Chicken Recipe Winter Salad with Red Cabbage, Kale and Pomegranate
