Marinated Vegetable Salad in a white bowl on a grey background.

Marinated Vegetable Salad

  • Author: Laurel
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: Oven
  • Cuisine: Italian


Hearty Marinated Vegetable Salad is full of tender veggies and a zippy herbaceous olive oil vinaigrette. The perfect healthy side dish!



  • 1 tablespoon avocado oil
  • 1 (8) oz container cremini mushrooms, halved
  • 3 cups halved (or quartered depending on size) baby potatoes
  • 2 red bell peppers, chopped
  • 1/2 head of cauliflower, cut into florets
  • Salt and pepper

For the dressing:

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons chopped parsley
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 1/2 tablespoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  1. Preheat the oven to 425 degrees. Place the mushrooms and peppers on one sheet pan and the potatoes and cauliflower on a second sheet pan. Drizzle them with oil and season the with a pinch of salt and pepper and give them a toss. Add the to the oven and bake for 25 minutes the remove the peppers and mushroom and continue to bake the potatoes and cauliflower for another 10 minutes, or until the potatoes are fork tender.
  2. Add the roasted vegetables to a large bowl and pour over the dressing while they are still warm. Transfer to the fridge to chill for at least 2 hours and enjoy!


  • Serving Size: 1/6th recipe
  • Calories: 218
  • Sugar: 3g
  • Sodium: 234g
  • Fat: 18g
  • Saturated Fat: 3g
  • Carbohydrates: 13G
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: cauliflower, pepper, mushroom, potato, herb, gluten free, vegan, vegetarian, dairy free, healthy