Go Back

Roasted Veggie Salad

Roasted Veggie Salad is corn-free, dairy-free, egg-free, gluten-free, nut-free, oral allergy syndrome safe, peanut-free, sesame-free, and soy-free.
Prep Time15 mins
Cook Time35 mins
Resting Time10 mins
Total Time1 hr
Course: Side Dish
Servings: 6 people
Calories: 203kcal
Author: Miss Allergist



  • 1 red bell pepper
  • 2 carrots
  • 2 potatoes
  • 1 lb whole mushrooms
  • 1 eggplant small
  • 2 tomatoes
  • 1 onion large
  • 2 tbsp olive oil
  • salt, pepper, and oregano
  • 1 tbsp balsamic vinegar


  • 2 tbsp olive oil extra virgin
  • 1 tbsp honey
  • 1 tbsp lemon juice


  • Preheat your oven at 400F (200C).
  • Wash and cut the eggplant and tomatoes into chunks.
  • Peel, wash, and cut the carrots and potatoes into chunks.
  • Peel and cut the onion into thick wedges.
  • Wash the bell pepper, remove its seeds and cut it into large slices.
  • Wash the mushrooms, but do not cut them.
  • Place all the ingredients into a large bowl.
  • Add salt, pepper, oregano, and olive oil to the bowl and mix well in order to coat the vegetable.
  • Spread the vegetable onto 1 or 2 baking sheets.
    Allergy-friendly side - Roasted veggies
  • Put the baking sheet(s) on the middle grid of the oven, and cook for 35 minutes.
  • In a small bowl, mix the vinegar, oil, honey, and lemon juice together.
  • As soon as your veggies are out of the oven, place them in a large serving bowl.
  • Pour the salad dressing on top and mix gently.
  • Cover and let sit for 10 minutes, so the veggies soak in the sweetness and acidity of your dressing, before serving.


Substitute agave syrup for honey to make it vegan.
It tastes great both warm and cold, and pairs well with rice, pasta, couscous, polenta, mashed potatoes, and red wine…