This summer salad recipe is quick, delicious, and nutritious.

With summer coming up, it’s great to have healthy recipes for preparing salads that use seasonal items such as summer vegetables. Here is a roasted summer salad recipe that is easy to make, delicious, nutritious, and absolutely beautiful when served!


  • 3 bell peppers, quartered lengthwise
  • ½ lb. small zucchini, cut into ½-inch rounds
  • ½ lb. baby eggplant, cut into ½-inch-thick rounds
  • 1 bunch scallions
  • 3 Tbs. extra-virgin olive oil
  • 1 cup fresh basil leaves, chopped
  • 4 cups baby arugula, chopped
  • 2 Tbs. aged balsamic vinegar
  • ¼ tsp. kosher salt
  • Freshly ground black pepper
Put the peppers on a baking sheet, skin side up. Roast under the broiler until charred, about 12 minutes. Put the zucchini, eggplant, and scallions on a baking sheet and brush with olive oil. Roast under the broiler until browned and tender.

Remove the vegetables as they are done and allow to cool. Scallions will brown in 3-5 minutes. Zucchini and eggplant will brown in 8-10 minutes. Once the vegetables are cool, chop them into bite-size pieces. Toss with the basil and arugula. Arrange the salad on a platter and sprinkle with balsamic vinegar. Season with salt and pepper. Serves 4.

Nutrition Information:
Per 2-cup serving –

  • Calories: 150
  • Total fat: 8 g
  • Sat. fat: 1 g
  • Protein: 5 g
  • Carbs: 18 g
  • Fiber: 7 g
  • Cholesterol: 0 mg
  • Sodium: 140 mg

For an easy variation on this summer salad, change the arugula to baby spinach and swap the bell peppers for a pint of yellow or red cherry tomatoes. Or you can enjoy this delicious summer salad any time of year — just swap any seasonal vegetables for the summer veggies in the recipe and adjust the cooking times.

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