Roasted Aubergine, Zucchini & Tomato Grain Salad with Mozzarella
November 13, 2025
Mediterranean inspired spelt salad with roasted vegetables and mozzarella
Serves:3–4
Time:~40–45 minutes
This roasted vegetable salad is a great option when you're looking for a heartier and more satisfying salad that still feels fresh. With golden roasted aubergine, zucchini, sweet cherry tomatoes, and chewy spelt tossed together with creamy mozzarella and fresh basil, it's a flavourful and nourishing salad that works perfectly as a healthy lunch or easy weeknight dinner.
Ingredients
Roasted vegetables
- 1 medium aubergine, cut into 2–3 cm cubes
- 1 medium zucchini, cut into 2–3 cm cubes
- 1 small red onion, cut into thin wedges
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- ½ tsp dried oregano
- ½ tsp smoked paprika
- Sea salt & black pepper, to taste
Grain base
- 150 g (¾ cup) pearled spelt, cooks in 20 min
- 450 ml (1¾ cups) water or stock - I used ½–¾ tsp Marigold powder, but check your own stock brand for exact measurements
- Drizzle of olive oil
- Squeeze of lemon juice
- Sea salt, to taste
To finish
- 100 g fresh mozzarella, torn into pieces
- Small handful fresh basil leaves
- Optional: drizzle of balsamic vinegar
Instructions
1. Roast the vegetables
- Preheat the oven to 200°C (400°F).
- Toss aubergine, zucchini, onion, and cherry tomatoes with olive oil, oregano, paprika, salt, and pepper.
- Spread on a lined baking tray and roast for 25–30 minutes, tossing halfway, until the vegetables are golden and soft.
2. Cook and season the grains
- In a large saucepan cooked with water or stock, i used pearled spelt which cooks at around 20 min, and i like to check after 15 min. Check your packaging for instructions. Cook until soft and chewy. Drain, then toss with olive oil, lemon juice, and a little salt.
3. Assemble the salad
- Spread the warm grains over a large platter or shallow bowls.
- Top with roasted vegetables, scatter torn mozzarella and basil leaves. Drizzle with balsamic vinegar and olive oil (if desired) to finish.
Serving Suggestions
- •Both delicious served warm or cold
- •Add extra greens like arugula, baby spinach, or lamb's lettuce for more freshness.
- •Pair with a simple protein such as grilled chicken or baked salmon.
- •For crunch, top with toasted pine nuts, almonds, or pumpkin seeds.
Storage & Meal Prep
- •Store in an airtight container in the fridge for up to 3 days.
- •Reheat the roasted vegetables and spelt lightly in a pan or microwave, then add the fresh basil and mozzarella after warming.
- •Not freezer-friendly, as roasted zucchini and mozzarella don't freeze well.
Variations & Substitutions
- •Grains: Swap spelt for quinoa, farro, bulgur, couscous, or brown rice.
- •Cheese: Replace mozzarella with feta, burrata, or a dairy-free mozzarella alternative.
- •Veggies: Add or substitute with bell peppers, sweet potatoes, or mushrooms
- •Flavour twist: Add a spoonful of pesto, balsamic glaze, or a squeeze of lemon before serving.
- •Protein boost: Add crispy chickpeas, grilled tofu, white beans, or shredded chicken to make it more filling.
- •Spice: Increase the smoked paprika or add a pinch of chili flakes for a gently spicy version.
Enjoy!
This roasted vegetable salad is a great option when you're looking for a heartier and more satisfying salad that still feels fresh. With golden roasted aubergine, zucchini, sweet cherry tomatoes, and chewy spelt tossed together with creamy mozzarella and fresh basil, it's a flavourful and nourishing salad that works perfectly as a healthy lunch or easy weeknight dinner.
Ingredients
Roasted vegetables
- 1 medium aubergine, cut into 2–3 cm cubes
- 1 medium zucchini, cut into 2–3 cm cubes
- 1 small red onion, cut into thin wedges
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- ½ tsp dried oregano
- ½ tsp smoked paprika
- Sea salt & black pepper, to taste
Grain base
- 150 g (¾ cup) pearled spelt, cooks in 20 min
- 450 ml (1¾ cups) water or stock - I used ½–¾ tsp Marigold powder, but check your own stock brand for exact measurements
- Drizzle of olive oil
- Squeeze of lemon juice
- Sea salt, to taste
To finish
- 100 g fresh mozzarella, torn into pieces
- Small handful fresh basil leaves
- Optional: drizzle of balsamic vinegar
Instructions
1. Roast the vegetables
- Preheat the oven to 200°C (400°F).
- Toss aubergine, zucchini, onion, and cherry tomatoes with olive oil, oregano, paprika, salt, and pepper.
- Spread on a lined baking tray and roast for 25–30 minutes, tossing halfway, until the vegetables are golden and soft.
2. Cook and season the grains
- In a large saucepan cooked with water or stock, i used pearled spelt which cooks at around 20 min, and i like to check after 15 min. Check your packaging for instructions. Cook until soft and chewy. Drain, then toss with olive oil, lemon juice, and a little salt.
3. Assemble the salad
- Spread the warm grains over a large platter or shallow bowls.
- Top with roasted vegetables, scatter torn mozzarella and basil leaves. Drizzle with balsamic vinegar and olive oil (if desired) to finish.
Serving Suggestions
- •Both delicious served warm or cold
- •Add extra greens like arugula, baby spinach, or lamb's lettuce for more freshness.
- •Pair with a simple protein such as grilled chicken or baked salmon.
- •For crunch, top with toasted pine nuts, almonds, or pumpkin seeds.
Storage & Meal Prep
- •Store in an airtight container in the fridge for up to 3 days.
- •Reheat the roasted vegetables and spelt lightly in a pan or microwave, then add the fresh basil and mozzarella after warming.
- •Not freezer-friendly, as roasted zucchini and mozzarella don't freeze well.
Variations & Substitutions
- •Grains: Swap spelt for quinoa, farro, bulgur, couscous, or brown rice.
- •Cheese: Replace mozzarella with feta, burrata, or a dairy-free mozzarella alternative.
- •Veggies: Add or substitute with bell peppers, sweet potatoes, or mushrooms
- •Flavour twist: Add a spoonful of pesto, balsamic glaze, or a squeeze of lemon before serving.
- •Protein boost: Add crispy chickpeas, grilled tofu, white beans, or shredded chicken to make it more filling.
- •Spice: Increase the smoked paprika or add a pinch of chili flakes for a gently spicy version.
Enjoy!
