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5 from 1 vote

Roasted vegetable fattoush

This roasted vegetable fattoush is a hearty, filling salad that's absolutely packed with tasty bits. Definitely not the type of salad you only eat out of obligation!
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Light lunch
Cuisine: Greek, Mediterranean, Turkish
Servings: 4 people
Calories: 351kcal
Author: Becca Heyes


For roasting

  • 1 medium aubergine (eggplant)
  • 1 medium courgette (zucchini)
  • 2 tbsp olive oil, divided
  • 160 g (~ 1 cup) cherry tomatoes
  • 2 medium pitta breads (120g / ~ 4 oz)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried parsley (or other dried herb)

To assemble

  • 100 g (~ 3 1/2 oz) your favourite salad leaves
  • 100 g (~ 3 1/2 oz) feta cheese, roughly chopped or crumbled
  • 50 g (~ 1/2 cup) black olives, roughly chopped
  • Few sprigs fresh parsley, roughly chopped
  • Few sprigs fresh mint, leaves only, roughly chopped
  • 5 large pieces sun-dried tomato, roughly chopped

For the dressing

  • Juice of 1/2 a lemon
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried parsley


  • Quarter the aubergine (eggplant) lengthwise, and halve the courgette (zucchini) lengthwise, then slice both into 1cm slices. Toss in 1 tbsp olive oil, and spread out on a baking tray.
  • Cut each cherry tomato in half, and place on one side of a second baking tray. Cut the pitta breads into chunky pieces, and spread the pieces out next to the tomatoes. Sprinkle the pitta bread with salt, pepper and dried parsley, and then drizzle everything with the remaining 1 tbsp olive oil.
  • Place the tray with the aubergine and courgette in the oven to roast at 190°C (Gas Mark 5 / 375°F) for around 30-35 minutes, until soft, and just beginning to crisp up. Cook the second tray, with the pitta bread and tomatoes, for around 15 minutes, until the pitta is golden brown and crispy. Set both trays aside to cool once properly cooked.
  • To assemble the salad, put the salad leaves in a large mixing bowl, and add the cold ingredients (feta, olives, parsley, mint, sun-dried tomatoes). When the roasted ingredients have cooled, add those too.
  • To make the dressing, add all of the dressing ingredients to a small jar, replace the lid, and shake thoroughly to combine. If you don't have a small jar, you can just mix thoroughly with a fork. Drizzle the dressing over the salad, and toss everything together. Serve immediately.


Serving: 1portion | Calories: 351kcal | Carbohydrates: 31.4g | Protein: 9.7g | Fat: 22.8g | Saturated Fat: 6.2g | Cholesterol: 22mg | Sodium: 1007mg | Potassium: 759mg | Fiber: 7.9g | Sugar: 7.4g | Calcium: 172mg | Iron: 3mg