Vegetarianized Recipe: Roasted Summer Salad


It cooled off a bit today so it’s not too painful to turn on the oven. You could use just about any combination of vegetables here. I chose sweet one­s – tomatoes, corn, and carrots – first roasting them, and then concentrating the liquid by cooking it down with vinegar and garlic. This is a great go-to as is or as a topping for bruschetta or pizza. You can make it vegan by using dairy-free cheese and a honey alternative like agave syrup or sugar.

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Servings: 4
Time: About 50 minutes total; 20 minutes active

1 pint grape tomatoes, halved
3/4 pound carrots, peeled and chopped
2 ears of corn, kernels removed
1 medium onion, chopped
1/4 cups fresh herbs, chopped
2 tablespoon extra virgin olive oil
1 tablespoon honey
1 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon red wine vinegar
1 teaspoon dried oregano
2 garlic cloves, minced
4 ounces fresh mozzarella, cut into bite-sized pieces or use bocconcini
Garish, scallion tops or chives, sliced

1. Preheat oven to 450 degrees.

2. Meanwhile, toss vegetables with herb, extra virgin olive oil, honey, salt and pepper. Roast 25 minutes – turning about half way through.

3. In a small pot, strain the liquid from the roasted vegetables and add vinegar, oregano and garlic. Cook over medium, boil and reduce until slightly thick – about 2-3 minutes. Let cool slightly.

4. Toss the vegetables with the vinegar liquid and the mozzarella. Garnish with scallion. Serve warm or at room temperature.

Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog,, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty – just that eating less meat can be part of a healthy, funs and, above all, tasty lifestyle.