Vegan Eggplant and Zucchini Salad Recipe
If you’ve ever stared at a sad pile of greens and thought, “this isn’t giving,” then buckle up, bestie.
This roasted eggplant and zucchini salad isn’t here to play—it’s here to slay with smoky vibes and sass on a plate.
It’s hearty enough to count as dinner, fancy enough for brunch, and won’t wilt like your ex’s promises.
Pair those veggies with a zesty lemon-garlic dressing, and suddenly, salad isn’t code for rabbit food anymore.
Grab your apron (or don’t) and toss together a salad that eats like it has a main character complex.
Vegan Eggplant and Zucchini Salad Recipe
A smoky, tangy vegan salad featuring roasted eggplant and zucchini, fresh herbs, and a bold lemon-garlic vinaigrette.
Ingredients
Method
- Preheat oven to 400°F. Line a baking sheet because nobody’s scrubbing pans today.
- Toss eggplant and zucchini with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the sheet.
- Roast for 20 minutes, flipping halfway, until slightly crispy and golden. You want them to glow.
- While roasting, whisk together the dressing ingredients until emulsified and extra fabulous.
- In a large bowl, combine roasted veggies, red onion, parsley, and pine nuts.
- Pour in dressing and toss like you’re mixing drama into a group chat.
- Plate and serve immediately or chill—this salad knows how to keep cool.
Notes
🧪 Nutritional Values (Per Serving)
- Calories: 290
- Total Fat: 20g
- Saturated Fat: 2.5g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
💊 Vitamins & Minerals (Per Serving)
- Vitamin C: 35%
- Vitamin A: 18%
- Folate: 16%
- Iron: 14%
- Magnesium: 12%
💅 Extra Notes & Flavor Tips
- Add roasted chickpeas if you need protein and personality.
-
Drizzle with balsamic glaze if you’re feeling
fancy. - Swap parsley for mint for a fresh twist.
- Top with vegan feta if you’re feeling rebellious.
- This salad pairs well with bold lipstick and no patience.
