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Vegetable salad with courgettes and aubergines: light meal

Vegetable salad with courgettes and aubergines: light meal

Vegetable salad with courgettes and aubergines: light meal

A light and very tasty roasted vegetable salad for a light meal

A roasted vegetable salad with a delicious orange vinaigrette.

Recipe for 4 people.

Classic (no restrictions), Gluten Free, Gluten Free & Lactose Free, Lactose Free, Vegan, Vegetarian

Preparation: 01:00

Interval: 00:30


1 cutting board(s), 1 baking tray(s), 1 grater(s), 1 strainer(s), 1 bowl(s), 1 wire whisk(optional), 1 frying pan(s)


conventional + mixer (optional)


cup = 240 ml, tablespoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Roasted Vegetables Ingredients

– 2 units of courgettes, cut into medium cubes

– 1 unit of aubergine, cut into medium cubes

– 2 onions, cut into petals

– 20 cherry tomatoes, whole

– 8 cloves garlic, unpeeled, lightly crushed

– 1 unit of fresh fennel, cut into slices of about 1 cm

– 400 g of peeled and medium cubed Cabotiá pumpkin (or pumpkin)

– 2 sprigs of fresh rosemary

– 6 bay leaves

– olive oil to taste

– Salt to taste

– pepper to taste THE

Ingredients Orange vinaigrette sauce

– 4 tablespoons of lemon (juice)

– Salt to taste

– 8 tablespoons of orange (juice)

– 2 tablespoons chopped red onion (or spring onion)

– 1 cup(s) of extra virgin olive oil

– pepper to taste THE

Sautéed Spinach Ingredients

– olive oil to taste (for the soffritto)

– 1 bunch(s) of spinach

– Salt to taste

– pepper to taste THE

Ingredients to finish

– basil to taste (leaves)

– 2 tablespoons of orange (zest)


1. Preheat the oven to 220ºC.

2. Separate the recipe ingredients and utensils.

3. Start by putting the vegetables to roast (see preparation).

4. Separate the spinach leaves, wash them under running water and leave them to drain in a colander.

5. Peel and chop the onion for the orange vinaigrette. Wash the lemon and orange and finally peel the orange.

6. Finally wash the basil, dry it and put it aside on absorbent paper.


Roasted Vegetable Salad (do this step before starting the preparation):

1. Wash and dry the courgettes and aubergines and cut them into 2-3 cm cubes, without peeling them.

2. Peel the onion and cut off both ends. Place the onion cut side down on the cutting board and cut it in half lengthwise. If the onion is large, cut each half in half again and remove the petals.

3. Wash and dry the cherry tomatoes. Wash and dry the fennel and cut it into slices of about 1 cm crosswise.

4. If you did not purchase peeled and chopped pumpkin, peel it and cut it into medium cubes.

5. Arrange all the chopped vegetables on a baking tray.

6. Lightly crush the garlic cloves (no need to peel them). Add the garlic, rosemary and bay leaves.

7. Season with salt and pepper.

8. Drizzle with olive oil (enough to coat all the vegetables) and mix.

9. Place in the preheated oven and cook for 20 minutes.

10. Continue pre-preparation (point 4).


If you choose to prepare an appetizer or dessert, take advantage of the time the vegetables are in the oven to prepare it.

Roasted Vegetable Salad:

1. After 20 minutes, remove the pan from the oven and turn the vegetables.

2. Return the vegetables to the oven and roast until cooked through and lightly browned, about 15 minutes more.

3. Meanwhile, prepare the vinaigrette sauce.

Orange Vinaigrette Dressing:

1. Squeeze the juice from the lemon.

2. In a bowl, dissolve the salt in the lemon juice.

3. Squeeze the orange juice.

4. Add the orange juice and chopped onion to the lemon with salt.

5. Add the extra virgin olive oil in a drizzle, beating with a whisk or mixer to emulsify.

6. Season with pepper.

7. Mix, season with salt and set aside.

Roasted Vegetable Salad:

1. When the vegetables are cooked, turn off the oven.

2. Remove the rosemary and bay leaves. Remove the garlic and set it aside to brown the spinach.

Sautéed Spinach:

1. Heat a pan greased with a drizzle of olive oil.

2. Add the reserved garlic that was in the vegetable pan.

3. Add the spinach and sauté quickly enough to heat through.

4. Season with salt and pepper.

5. Remove from heat, discard garlic and set aside.


1. Transfer the roasted vegetables to a serving platter or, if you prefer, arrange them directly on the plates.

2. Distribute the spinach on the plate or, if you prefer, directly on the plates, on top of the vegetables.

3. Spread the basil leaves on top.

4. Dress with the orange vinaigrette and finish by sprinkling the orange zest over the salad.

a) This ingredient/s may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac subjects, even in small quantities, can cause various reactions. Therefore, we always recommend reading the labels of this ingredient/s and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Want to make this recipe? Go to the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

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