
This vibrant salad piles up caramelized zucchini, bell peppers, red onion, and blistered cherry tomatoes, all roasted until their edges turn deep golden and their sweetness concentrates. Everything gets tossed over crisp mixed greens while still warm, so the vegetables slightly wilt the leaves and soak in every bit of dressing. That dressing is a bright, garlicky balsamic vinaigrette built from good olive oil, a touch of Dijon, and a hint of honey, whisked until glossy and emulsified. Torn basil adds a fresh, herbal lift right at the end for a dish that feels both rustic and polished. With its produce-forward ingredient list, olive oil base, and simple roasting technique, this one lines up naturally with a Mediterranean way of eating. It's the kind of colorful, vegetable-heavy plate you'll want to put on repeat all season long.
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Preheat the oven to 425°F (220°C). Arrange the zucchini, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes in a single layer on a large rimmed baking sheet. Drizzle with 2 tbsp of the olive oil, sprinkle with the salt and black pepper, and toss to coat evenly.
Roast the vegetables for 25–30 minutes, stirring once halfway through, until the edges are caramelized and the tomatoes have burst and collapsed.
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