Dinner recipe · from the recipe book

Italian Chopped Salad with Roasted Vegetables

Name: Italian Chopped Salad with Roasted Vegetables
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8½ cups chopped (400 g) Romaine lettuce, chopped; 1½ medium (300 g) Zucchini, cut into 1/2-inch pieces; 2 medium (240 g) Red bell pepper, cut into 1/2-inch pieces; 2 cups (354 g) Great northern or cannellini beans, canned, drained and rinsed, patted dry; 1 cup (152 g) Chickpeas, canned, drained and rinsed, patted dry; 1⅔ cups (250 g) Cherry tomatoes, quartered; 2 cups sliced (200 g) Cucumber, chopped; 2 stalks (80 g) Celery, thinly sliced; ½ medium (50 g) Red onion, finely chopped; 6 oz (170 g) Part-skim mozzarella, cut into small cubes; 11 large olives (50 g) Black olives, canned, sliced; ⅔ cup leaves (15 g) Fresh basil, torn; ¼ cup (54 g) Olive oil; ¼ cup (60 g) Lemon juice; 1½ tsp (3 g) Lemon zest; 1 clove (3 g) Garlic, grated; 2 tsp (2 g) Dried oregano; ¼ tsp (2 g) Salt; ½ tsp (1 g) Black pepper

Crisp romaine and crunchy raw vegetables meet warm roasted zucchini and peppers, creamy cannellini, salty olives and mozzarella, all tossed in a bright lemon-oregano olive oil dressing.

Sheet pan
45 min · 25 min hands-on
Serves 4
Italian
Vegetarian
Gluten-free

46–60 g carbs
Protein 20 g+
Fiber 6 g+
500 calories or less

Ingredients

8½ cups chopped400 gRomaine lettucechopped
1½ medium300 gZucchinicut into 1/2-inch pieces
2 medium240 gRed bell peppercut into 1/2-inch pieces
2 cups354 gGreat northern or cannellini beans, canned, drained and rinsedpatted dry
1 cup152 gChickpeas, canned, drained and rinsedpatted dry
1⅔ cups250 gCherry tomatoesquartered
2 cups sliced200 gCucumberchopped
2 stalks80 gCelerythinly sliced
½ medium50 gRed onionfinely chopped
6 oz170 gPart-skim mozzarellacut into small cubes
11 large olives50 gBlack olives, cannedsliced
⅔ cup leaves15 gFresh basiltorn
¼ cup54 gOlive oil
¼ cup60 gLemon juice
1½ tsp3 gLemon zest
1 clove3 gGarlicgrated
2 tsp2 gDried oregano
¼ tsp2 gSalt
½ tsp1 gBlack pepper

Steps

Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
Toss the zucchini, red bell pepper and chickpeas on the sheet pan with one third of the olive oil, half of the salt and half of the black pepper; spread in a single layer.
Roast for 20 to 25 minutes, stirring once, until the vegetables are browned at the edges and the chickpeas are crisp; let cool on the pan for 10 minutes.
While the pan roasts, make the dressing: whisk the remaining two thirds of the olive oil with the lemon juice, lemon zest, garlic, oregano, the remaining half of the salt and the remaining half of the black pepper.
In a large bowl, combine the romaine, cherry tomatoes, cucumber, celery, red onion, great northern beans, mozzarella and olives.
Add the roasted zucchini, bell pepper and chickpeas, pour over the dressing and toss well.
Scatter the basil over the top and serve right away.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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Italian Chopped Salad with Roasted Vegetables

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