Roasted Aubergine & Red Pepper Salad
December 2, 2025
Warm roasted vegetable salad with sun-dried tomato pesto
Serves:2-3
Time:~40 minutes
A delicious warm Mediterranean aubergine and red pepper salad tossed with a bright sun-dried tomato pesto and topped with feta. Easy to make, perfect with a side of oven baked salmon, grilled chicken, or vegetarian main with grains or crusty bread on the side.
Ingredients
Roasted Vegetables
- 2 medium aubergines, cut into large chunks (3–4 cm)
- 2 red peppers, cut into bite-size pieces
- 1-2 tbsp olive oil
- 1¼ tsp dried oregano
- ½ tsp smoked paprika
- Salt & black pepper
Sun-Dried Tomato Pesto
- 40–45 g (about ¼ cup) sun-dried tomatoes in oil
- 1 tbsp parmesan, finely grated
- ½ tbsp pine nuts or almonds
- ½ tbsp lemon juice
- 1–1½ tbsp olive oil or oil from sun-dried tomatoes
- 2 tbsp water
- Pinch of chili flakes (optional)
- Salt & pepper, to taste
To Finish
- 60–80 g (2–3 oz) feta, torn
- Fresh herbs (optional) such as parsley or basil
- 1-2 tbsp almonds, toasted
Instructions
1. Roast the vegetables
- Preheat the oven to 230°C (fan 210°C).
- Place aubergine and peppers on a large tray. Add olive oil, oregano, smoked paprika, salt, and pepper. Toss very well so everything is lightly coated.
- Roast for 30–35 minutes, turning halfway, until aubergine is soft and golden, and peppers are sweet and slightly charred.
2. Make the pesto
- Blend sun-dried tomatoes garlic, parmesan, nuts, lemon, chili flakes (optional), oil from tomatoes or olive oil and 2 tbsp water.
- Add more water until it becomes spoonable and not too thick.
- Season to taste.
3. Toast almonds
- On a dry pan, toast almonds until lightly brown. Chop roughtly.
4. Assemble the salad
- Add warm roasted veg to a bowl and add 2–3 tbsp pesto, toss gently.
- Taste, add a squeeze of lemon if you want more brightness. Scatter torn feta on top, almonds, and herbs (if using).
Serving Suggestions
- •I served it with oven-baked salmon and a side of spelt, which worked wonderfully together. It would also pair very well with grilled cod, chicken, or tempeh or tofu for a vegetarian option. To make it extra filling, serve it with quinoa, crusty bread, or as a lighter meal with hummus and flatbread. It would also work well combined with a handful of arugula for a fresher taste.
Storage & Meal Prep
- •Fridge: Store in an airtight container for up to 3 days. The flavours deepen as it sits, but the feta may soften, for the best texture add fresh feta just before serving. Reheating: Enjoy warm or at room temperature. To warm: gently heat in a pan for 3–4 minutes or in the oven for 8–10 minutes at 160°C, or in the microwave.
Variations & Substitutions
- •Vegetables: Replace red peppers with yellow peppers or roasted cherry tomatoes. Add zucchini, roasted red onion, or roasted mushrooms for extra depth. Swap aubergine for butternut squash or sweet potato for a sweeter taste. Cheese: Use goat cheese or ricotta salata instead of feta. Protein: Add crispy chickpeas, white beans, or grilled halloumi to make it heartier. Flavour Variations: Add fresh basil, mint, or parsley.
Enjoy!
A delicious warm Mediterranean aubergine and red pepper salad tossed with a bright sun-dried tomato pesto and topped with feta. Easy to make, perfect with a side of oven baked salmon, grilled chicken, or vegetarian main with grains or crusty bread on the side.
Ingredients
Roasted Vegetables
- 2 medium aubergines, cut into large chunks (3–4 cm)
- 2 red peppers, cut into bite-size pieces
- 1-2 tbsp olive oil
- 1¼ tsp dried oregano
- ½ tsp smoked paprika
- Salt & black pepper
Sun-Dried Tomato Pesto
- 40–45 g (about ¼ cup) sun-dried tomatoes in oil
- 1 tbsp parmesan, finely grated
- ½ tbsp pine nuts or almonds
- ½ tbsp lemon juice
- 1–1½ tbsp olive oil or oil from sun-dried tomatoes
- 2 tbsp water
- Pinch of chili flakes (optional)
- Salt & pepper, to taste
To Finish
- 60–80 g (2–3 oz) feta, torn
- Fresh herbs (optional) such as parsley or basil
- 1-2 tbsp almonds, toasted
Instructions
1. Roast the vegetables
- Preheat the oven to 230°C (fan 210°C).
- Place aubergine and peppers on a large tray. Add olive oil, oregano, smoked paprika, salt, and pepper. Toss very well so everything is lightly coated.
- Roast for 30–35 minutes, turning halfway, until aubergine is soft and golden, and peppers are sweet and slightly charred.
2. Make the pesto
- Blend sun-dried tomatoes garlic, parmesan, nuts, lemon, chili flakes (optional), oil from tomatoes or olive oil and 2 tbsp water.
- Add more water until it becomes spoonable and not too thick.
- Season to taste.
3. Toast almonds
- On a dry pan, toast almonds until lightly brown. Chop roughtly.
4. Assemble the salad
- Add warm roasted veg to a bowl and add 2–3 tbsp pesto, toss gently.
- Taste, add a squeeze of lemon if you want more brightness. Scatter torn feta on top, almonds, and herbs (if using).
Serving Suggestions
- •I served it with oven-baked salmon and a side of spelt, which worked wonderfully together. It would also pair very well with grilled cod, chicken, or tempeh or tofu for a vegetarian option. To make it extra filling, serve it with quinoa, crusty bread, or as a lighter meal with hummus and flatbread. It would also work well combined with a handful of arugula for a fresher taste.
Storage & Meal Prep
- •Fridge: Store in an airtight container for up to 3 days. The flavours deepen as it sits, but the feta may soften, for the best texture add fresh feta just before serving. Reheating: Enjoy warm or at room temperature. To warm: gently heat in a pan for 3–4 minutes or in the oven for 8–10 minutes at 160°C, or in the microwave.
Variations & Substitutions
- •Vegetables: Replace red peppers with yellow peppers or roasted cherry tomatoes. Add zucchini, roasted red onion, or roasted mushrooms for extra depth. Swap aubergine for butternut squash or sweet potato for a sweeter taste. Cheese: Use goat cheese or ricotta salata instead of feta. Protein: Add crispy chickpeas, white beans, or grilled halloumi to make it heartier. Flavour Variations: Add fresh basil, mint, or parsley.
Enjoy!