This hearty Mediterranean-inspired salad combines roasted zucchini, baby potatoes, carrots, tomatoes, and creamy white beans with garlic, herbs, and extra virgin olive oil. It’s a wholesome side dish or satisfying vegetarian main course that’s delicious warm or chilled.

Ingredients (Serves 6)

For the Roasted Vegetables

• 2 medium zucchini, sliced into ½-inch (1.25 cm) rounds
• 1 pound (450g) baby potatoes, halved
• 2 medium carrots, peeled and sliced
• 1 cup cherry tomatoes
• 1 small red onion, cut into wedges
• 3 tablespoons extra virgin olive oil
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper

For the Salad

• 2 cans (15 oz/425g each) cannellini beans, drained and rinsed
• ¼ cup chopped fresh parsley
• 1 tablespoon chopped fresh rosemary
• 2 tablespoons grated Parmesan cheese (optional)

Lemon Herb Dressing

• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional)
• 1 garlic clove, finely minced
• ½ teaspoon dried oregano
• Salt and black pepper to taste

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Instructions

1. Preheat the oven to 425°F (220°C).
2. Line a large baking sheet with parchment paper.
3. In a large bowl, toss the zucchini, potatoes, carrots, tomatoes, and red onion with olive oil, garlic, oregano, thyme, smoked paprika, salt, and pepper.
4. Spread the vegetables in a single layer on the prepared baking sheet.
5. Roast for 30–35 minutes, stirring halfway through, until the potatoes are tender and the vegetables are lightly caramelized.
6. Allow the vegetables to cool for about 10 minutes.
7. In a large serving bowl, combine the roasted vegetables with the cannellini beans.
8. Whisk together the dressing ingredients until well blended.
9. Pour the dressing over the salad and gently toss to coat.
10. Sprinkle with parsley, rosemary, and Parmesan cheese if using.
11. Serve warm or chilled.

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Tips for the Best Salad

• Roast the vegetables in a single layer so they brown instead of steam.
• Pat the beans dry before adding them to the salad to help the dressing cling better.
• Use freshly grated Parmesan for the best flavor.
• Let the roasted vegetables cool slightly before mixing to keep the beans intact.
• This salad tastes even better after resting for 20–30 minutes.

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Nutritional Information (Approximate Per Serving)

Based on 6 servings

• Calories: 290
• Protein: 10g
• Fat: 11g
• Saturated Fat: 2g
• Carbohydrates: 39g
• Fiber: 9g
• Sugars: 5g
• Sodium: 340mg

Nutrition values are approximate and may vary depending on the ingredients used.

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Nut Information

Contains Nuts?

• No. This recipe does not contain peanuts or tree nuts.

Common Allergens

• Milk (if using Parmesan cheese)
• Mustard (Dijon mustard)

Nut-Free Status

• Naturally free from peanuts and tree nuts.

Cross-Contamination Advice

If serving someone with a severe nut allergy:

• Check labels on Parmesan cheese, Dijon mustard, and seasonings for any “may contain peanuts/tree nuts” statements.
• Prepare with clean utensils and cookware to avoid cross-contact.

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Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Stir before serving, as the dressing may settle.
• Freezing is not recommended, as the vegetables may become soft after thawing.

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Variations

Greek Style

Add crumbled feta cheese, Kalamata olives, and fresh dill before serving.

Vegan Version

Omit the Parmesan cheese or use a plant-based Parmesan alternative.

Extra Protein

Add grilled chicken, shrimp, salmon, or grilled tofu.

Low-Carb Version

Replace the potatoes with cauliflower florets and roast them with the other vegetables.

Italian Style

Add chopped sun-dried tomatoes, fresh basil, and a drizzle of balsamic glaze.

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Frequently Asked Questions

Can I use different beans?

Yes. Great Northern beans, navy beans, butter beans, or chickpeas all work well.

Can I make this ahead of time?

Absolutely. The flavors develop even more after a few hours in the refrigerator.

Do I have to roast the vegetables?

Roasting adds sweetness and depth of flavor, but you can grill or steam the vegetables if preferred.

Can I serve it cold?

Yes. It’s delicious both warm and chilled, making it ideal for meal prep and picnics.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free. Always verify packaged ingredients if cooking for someone with celiac disease.

Can I add more vegetables?

Certainly. Eggplant, bell peppers, asparagus, broccoli, or mushrooms are all excellent additions.

What can I serve with this salad?

It pairs wonderfully with grilled chicken, fish, lamb, steak, roasted turkey, crusty bread, or as part of a Mediterranean-style buffet.