Easy & Zesty Jamie Oliver Roast Vegetable Salad Recipe

Roasted vegetable salads transform ordinary ingredients into extraordinary culinary experiences that dance across your taste buds.

Jamie Oliver’s signature technique elevates simple produce into a vibrant, mouthwatering masterpiece bursting with Mediterranean flavors.

Colorful vegetables caramelized to perfection create a symphony of textures and aromas that instantly awaken your senses.

Fresh herbs and zesty seasonings complement the natural sweetness of charred vegetables, making each bite a delightful revelation.

Intense roasting methods concentrate the inherent flavors, turning humble ingredients into a stunning dish that feels both rustic and sophisticated.

The balanced combination of crisp and tender elements ensures a satisfying meal that surprises and delights you.

Preparing this salad becomes an intuitive journey of transforming raw ingredients into a culinary work of art: Get ready to impress.

Tips for Fresh, Crunchy Panzanella

• Customize Heat Levels: Experiment with paprika quantities to dial in your perfect spice profile, allowing personal taste preferences to shine.
• Prevent Overcrowding: Space vegetables strategically on the baking tray, giving each piece room to caramelize and develop rich, deep flavors.
• Select Premium Produce: Choose vibrant, ripe vegetables bursting with natural sweetness and peak-season intensity for maximum taste impact.
• Elevate with Garnishes: Sprinkle crumbled feta or fresh herbs like basil and thyme to transform the salad from simple to spectacular.
• Master Roasting Technique: Watch cooking time carefully, aiming for tender vegetables with beautifully charred edges that lock in maximum flavor and nutrition.

How to Store Jamie Oliver’s Panzanella Right

• Vacuum Seal Method: Lock in freshness by using a vacuum sealer to remove air, preventing moisture and bacteria growth. Seal cooled roasted vegetables and dressing separately to maintain crisp texture and vibrant flavors for maximum preservation.
• Glass Container Strategy: Transfer salad to sturdy, clear glass containers with tight-fitting lids for optimal storage. Separate leafy greens from roasted vegetables to prevent wilting and maintain crunchiness, creating layered protection against moisture and flavor degradation.
• Temperature Control Technique: Keep salad components refrigerated between 35-40°F to slow bacterial growth and preserve nutritional quality. Consume within 48-72 hours for best taste and texture, ensuring peak freshness and preventing potential food safety risks.

Panzanella Salad Variations You’ll Love

• Mediterranean Herb Fusion: Enhance the roasted vegetable salad by adding fresh chopped oregano, basil, and thyme during the roasting process, creating a vibrant Mediterranean flavor profile.
• Smoky Chili Roasted Version: Sprinkle smoked paprika and a touch of red chili flakes over the vegetables before roasting, giving the salad a spicy and intense smoky dimension.
• Goat Cheese Protein Boost: Crumble tangy goat cheese over the warm roasted vegetables just before serving, adding a creamy texture and protein-rich element to the salad.
• Balsamic Drizzle Upgrade: Replace lemon juice with aged balsamic vinegar and add a handful of toasted pine nuts for extra depth and nutty crunch in the vegetable mix.

A Refreshing Wrap-Up for Panzanella Salad

Roasted vegetable salads burst with Mediterranean charm, showcasing Jamie Oliver’s culinary magic.

Mediterranean kitchens whisper secrets of simplicity and flavor through this rustic dish.

Charred peppers, caramelized onions, and roasted tomatoes create an orchestra of taste sensations.

Capers and paprika dance across each ingredient, elevating the salad’s complex profile.

Mediterranean ingredients tell stories of sunlight and tradition with each bite.

Why Jamie Oliver’s Panzanella Salad Bursts with Flavor

• Roast and Reveal Flavor Magic: Transform ordinary vegetables into a taste explosion through high-heat roasting, creating deep caramelized edges and intense natural sweetness that elevates simple ingredients.
• Super Simple Technique: Requires minimal cooking skills with straightforward chopping and roasting methods, making this recipe perfect for beginners who want to create restaurant-quality dishes without complicated techniques.
• Versatile Temperature Delight: Enjoy this colorful salad warm straight from the oven or chilled later, offering flexibility for different meal scenarios like picnics, lunch boxes, or quick side dishes that adapt to your schedule.
• Healthy Nutrient Powerhouse: Packed with low-calorie roasted vegetables, this dish delivers maximum nutrition without sacrificing flavor, using minimal oil and maximizing natural vegetable goodness for a guilt-free eating experience.

Must-Haves for Jamie Oliver’s Panzanella Salad

• Tomatoes: Sweet, ripe tomatoes add natural sweetness and juicy texture to the salad.
• Peppers: Colorful bell peppers provide a smoky flavor and vibrant appearance when roasted.
• Onions: Robust onions bring depth and caramelized sweetness to the roasted vegetable mix.
• Garlic Cloves: Whole garlic cloves develop a rich, mellow flavor during roasting.
• Sea Salt: Enhances the overall flavor and helps draw out vegetable moisture.
• Olive Oil: Helps roast vegetables and creates a smooth, rich dressing base.
• Lemon Juice: Bright, tangy citrus that adds freshness and balances the roasted flavors.
• Capers: Small, briny pickled buds that provide a sharp, salty punch.
• Paprika: Warm, slightly smoky spice that adds depth and color to the salad.
• Black Pepper: Provides a subtle heat and rounds out the seasoning.
• Additional Olive Oil: A light drizzle for final garnish and added richness.

How to Make Panzanella Salad the Jamie Way

Step 1: Preheat Oven to Roasting Temperature

Heat the oven to 220°C (425°F) or gas mark 7 for perfect vegetable roasting.

Step 2: Prepare Vegetables for Roasting

• Whole peppers
• Unpeeled garlic cloves

Into a large baking tray.

Step 3: Season and Roast Vegetables

• Sea salt
• Olive oil

Roast for 45 minutes until vegetables are soft and slightly charred.

Step 4: Process Roasted Peppers

Transfer peppers to a wooden cutting board. Carefully remove and discard skins. Remove seeds and slice peppers into thin strips.

Step 5: Combine Roasted Vegetables

• Roasted pepper strips
• Roasted tomatoes
• Roasted onions
• Roasted garlic cloves
• Cooking pan juices

Step 6: Create Dressing

• Olive oil
• Lemon juice
• Capers
• Paprika

Season with sea salt and black pepper to taste.

Step 7: Final Mixing and Serving

Gently mix ingredients with your hands. Transfer to a serving bowl. Drizzle with additional olive oil. Serve warm or at room temperature.

Jamie Oliver Roast Vegetable Salad Recipe

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4.6 from 20 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Jamie Oliver’s roast vegetable salad delivers Mediterranean flavors with minimal effort. Fresh seasonal vegetables roasted to golden perfection combine with zesty herbs and a light dressing, creating a simple yet sophisticated Mediterranean-inspired dish you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Vegetables:

• 6 plum tomatoes
• 2 large red onions
• 4 long red peppers
• 2 yellow peppers
• 6 cloves of garlic

Seasoning and Herbs:

• 1 tablespoon (15 milliliters) baby capers
• 1 teaspoon (5 milliliters) paprika
• ½ lemon

Oils:

• 4 tablespoons (60 milliliters) extra virgin olive oil
• Extra virgin olive oil (for drizzling)

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Instructions

1. Preheat the oven to 428°F (220°C) or gas mark 7, preparing a spacious roasting tray for the vegetables.
2. Slice tomatoes in half and quarter the onions, leaving the skins intact. Place whole unpeeled garlic cloves and peppers onto the baking tray.
3. Drizzle vegetables generously with olive oil and sprinkle with sea salt, ensuring each piece is evenly coated.
4. Roast the vegetables for approximately 45 minutes, monitoring until they become tender and develop a deep charred exterior.
5. Transfer roasted peppers immediately to a wooden cutting board and carefully remove their skins, discarding them completely.
6. Seed the peppers and slice the flesh into elegant strips, transferring them into a large mixing bowl.
7. Incorporate the roasted tomatoes, onions, and garlic into the bowl, including any flavorful cooking juices remaining in the tray.
8. Add 4 tablespoons (60 milliliters) of extra virgin olive oil, freshly squeezed lemon juice, capers, and sweet paprika to the vegetable mixture.
9. Season generously with sea salt and freshly ground black pepper, adjusting to personal taste preferences.
10. Gently mix the ingredients using clean hands, ensuring even distribution of flavors and seasonings.
11. Transfer the roasted vegetable medley to a serving dish, drizzle with an additional light touch of olive oil, and serve either warm or at room temperature.

Notes

• Sprinkle crumbled feta or fresh herbs to elevate the dish’s complexity and taste profile.
• Roasting time impacts vegetable tenderness, so monitor closely to prevent burning or undercooking.
• Customize spice levels by adjusting paprika quantity according to personal heat tolerance.
• Space vegetables evenly on the baking tray for uniform caramelization and consistent roasting.
• Select peak-season, locally sourced vegetables guaranteeing maximum flavor and nutritional richness.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 150
• Sugar: 5 g
• Sodium: 200 mg
• Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 4 g
• Protein: 3 g
• Cholesterol: 0 mg