Why is this my favorite roasted vegetable salad? It’s summer in a bowl — fresh corn, zucchini, tomatoes, peppers, and onions. (But’s it’s delicious in wintertime, too.) I’ve also added Greek yogurt with fresh herbs, garbanzo beans, and feta cheese. This means the salad has 40 grams of protein, without seafood or meat!
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I have no issues eating seafood or meat, but there are many times that I just want a bowl of veggies, especially in the summer. I also am trying hard to get my protein. This salad accomplishes both, and it’s so dang delicious that I make it several times a month, and sometimes several times in a week.
There are two ways to make this roasted vegetable salad. The first uses the yogurt and herb mixture as a dressing, and you toss everything in. The second layers the mixture on top of the lettuce, and then you layer the roasted veggies and feta cheese as the final layer. Both ways are delicious, and they taste a bit different. I like both methods, so how I make it depends on my mood.
PinRoasted vegetable salad with zucchini, tomatoes, corn, peppers, onion, carrots, feta, yogurt, and garbanzo beans. While this salad has carrots, they’re not in the basic recipe. This shows you can improvise with what you have! During peach season, definitely add some peaches! Have some sourdough around? Make homemade croutons, then toss them in to create a new dimension. You can even add sliced almonds. Make this your own, and enjoy!PinHere, the same roasted vegetable salad recipe is fully tossed with the yogurt dressing and piled high on a plate. It makes for a more dramatic presentation, with the dressing coating every bite. I typically prefer this way of making it.
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This is a LOT of food for less than 600 calories, as many plant-based meals are. You could split this salad recipe among four people (the recipe below is for two servings) and add shrimp (I like the Simple Truth frozen extra large shrimp from Kroger) for a different way to present it, or divide the servings in half and serve it with a burger or grilled chicken breast as well.
As I’m home a lot making my lunch, I make this a bunch, and I make half of the recipe below — so just for one person. I also make it when I’m on my own for dinner. It’s always delicious.
I hope you enjoy this recipe. It’s one that truly makes me happy to make, and I always feel so good after eating it!
And, per usual, I had all my groceries delivered via Kroger’s Boost Membership, where I get free delivery in as little as two hours, and I get 2x fuel points! Kroger sponsors our recipes, but I use their house brand products and delivery services because they work.
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High Protein Salad: Roasted Vegetable Salad with Yogurt Dressing
This summer salad has high protein, fresh vegetables, and herbs, and is bursting with flavor! It's a go-to any night of the week. This makes enough for two LARGE salads or four smaller side salads.
1yellow bell pepper, slicedif large, use just half
2ears of fresh corn
1/2small red onion, sliced
20grape tomatoes
Spray avocado oil
1.5cupsplain Greek yogurt
2tbspchopped fresh dill
2tbspchopped fresh mint
1tbspZa'atar spice blendI use the Simple Truth spice blend available at Kroger
1/2tbspground black pepper
1/2tbspsalt
2chopped green onion
2tbspfresh lemon juiceapprox the juice of one lemon
2/3cupgarbanzo beans
4ouncesfeta cheese
salt and pepper to taste
Instructions
Preheat oven to 400 degrees.
Chop zucchini into relatively thin circles, and onion and peppers into thin strips. Nothing too thin though!
Cut the corn off of the two cobs.
Place on a large baking sheet, along with 20 whole grape tomatoes, and do a two-second spray across the vegetables with avocado oil.
Shake some salt across for flavor and toss on the baking sheet so that all vegetables are fully covered in the avocado oil and have salt.
Then, roast for 23-28 minutes or until the tomatoes are shriveled and the onions are starting to brown. Check on them at 23 minutes to determine if they need to roast longer.
Remove from the oven to cool.
While the vegetables are roasting, combine yogurt, fresh dill, fresh mint, Za'atar seasoning, green onions, lemon juice, and salt + pepper. (save a little bit of dill, mint, and green onion for a garnish at the end)
Divide lettuce across two plates and top each with half of the yogurt mixture.
Mix the garbanzo beans and the roasted vegetables. This makes about 4 to 4 1/2 cups of vegetable mix. Use about 2 cups per plate.
Top each with two ounces of feta cheese.
To make extra pretty, sprinkle a little fresh dill, mint, and green onions across the top with some fresh black pepper. Add finishing salt if you like as well.
Enjoy!
ALTERNATIVE
After the yogurt is mixed, place at the bottom of a large bowl.
Pile lettuces, roasted vegetables, garbanzo beans, and feta into the bowl.
Mix all together, coating the yogurt mixture on everything.
Divide among two plates and garnish with extra dill, mint, and green onions.
Enjoy!
Keyword Salad, Vegetables, Yogurt
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