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Roasted Vegetable Salad with Egg

Roasted Vegetable Salad with Egg Recipe

Looking for a nutritious and delicious meal? This Roasted Vegetable Salad with Egg is the perfect choice. Loaded with colorful roasted veggies and topped with a perfectly cooked egg, this salad is not only easy to make but also packed with flavor and nutrients. Whether you’re looking for a light lunch, a hearty dinner, or even a fulfilling snack, this salad is sure to satisfy your cravings.

Tips to Make the Roasted Vegetable Salad with Egg Recipe:

1. Choose Fresh Vegetables: Select fresh, seasonal vegetables for the best flavor and nutritional value. Bell peppers, zucchini, carrots, and cherry tomatoes are great options. The fresher the veggies, the more vibrant and tasty your salad will be.

2. Uniform Cutting: Cut your vegetables into uniform pieces to ensure they roast evenly. This will help in achieving a consistent texture and flavor, making every bite delightful.

3. Don’t Overcrowd the Baking Sheet: Spread the vegetables in a single layer on the baking sheet to ensure they roast evenly. Overcrowding can result in steaming rather than roasting, which can affect texture and flavor.

4. Perfect Egg Cooking: Prepare your eggs based on your preference. A poached egg with a runny yolk can create a rich dressing for the salad, while a boiled egg offers a firmer texture. Either way, ensure the eggs are cooked perfectly to enhance the salad.

Follow these tips and enjoy a delicious Roasted Vegetable Salad with Egg that is both satisfying and nourishing!

How to Make Roasted Vegetable Salad with Egg Recipe?

Roasted Vegetable Salad with Egg Recipe

Roasted Vegetable Salad with Egg Recipe

Michelle Kim
Follow this recipe to prepare a delicious Roasted Vegetable Salad with Egg, a nutritious and vibrant dish perfect for any meal.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Salad
Cuisine American
Servings 4
Calories 250 kcal


  • 1 Baking sheet For roasting vegetables
  • 1 Large bowl For mixing salad
  • 1 Pot For boiling eggs


  • 2 cups Cherry tomatoes Halved
  • 1 cup Zucchini Sliced
  • 1 cup Bell peppers Chopped
  • 1 cup Red onion Sliced
  • 2 tbsp Olive oil
  • to taste Salt
  • to taste Black pepper
  • 4 Eggs Hard-boiled and halved
  • 2 cups Mixed greens
  • 1/2 cup Feta cheese Crumbled
  • 1 tbsp Balsamic vinegar


  • Preheat the oven to 400°F (200°C).
  • On a baking sheet, toss cherry tomatoes, zucchini, bell peppers, and red onion with olive oil, salt, and black pepper.
  • Roast the vegetables in the preheated oven for 20-25 minutes until they are tender and slightly caramelized.
  • While the vegetables are roasting, boil the eggs until hard-boiled (about 10 minutes), then peel and halve them.
  • In a large bowl, combine the mixed greens with the roasted vegetables and toss gently.
  • Top the salad with the halved eggs and crumbled feta cheese.
  • Drizzle balsamic vinegar over the salad before serving.


For added protein, you can also add some grilled chicken or tofu to this salad.


Serving: 1gCalories: 250kcalCarbohydrates: 15gProtein: 12gFat: 17gSaturated Fat: 4gCholesterol: 210mgSodium: 450mgPotassium: 700mgFiber: 5gSugar: 7gVitamin A: 150000IUVitamin C: 49.5mgCalcium: 1500mgIron: 0.5mg
Keyword Egg, healthy, Nutritious, Roasted Vegetable Salad, Vibrant
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