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Spicy Syrian Roasted Vegetable Salad

While this blog may be focused on salad tossing, I’m not a real stickler when it comes to the definition of a salad. For me, a salad can be the traditional thing with greens and a dressing, chopped veg with some lemon juice, babaganoush and tzatziki with some crudité, compote, just about anything with fruits and vegetables; just as long as it doesn’t involve Iceberg lettuce. Iceberg lettuce is a human rights violation as far as I’m concerned, and has no business on your plate.

This is my go to spicy winter starter. The thing that makes it really awesome is the Syrian 7-Spice blend. It’s super spicy, aromatic, and a little sweet. Your kitchen will smell amazing when you’re roasting this. You’ll wish you could bottle it and wear it as a scent. At least I do.

Let’s do the spice blend first

Syrian Seven Spice Blend: 2 t Aleppo (or Cayenne) pepper, 1 t black pepper, 1 t allspice, 1 t cinnamon, 1 t nutmeg, 1 t coriander, 1 t ground clove, 1 t ground ginger.

Mix that together and put it in a sealed spice jar or container.


2 zucchini, chopped

2 sweet potatoes, chopped

1 lb. mini peppers (or chopped bell pepper)

Syrian Seven Spice

Olive Oil

Kosher Salt

Handful of greens


  1. Preheat oven to 400F

  2. In a large bowl combine all vegetables. Sprinkle a few pinches of the spice mix, give it a glug of olive oil and a punch of salt, then use your gloved (or very clean) hand to toss and combine. The veg should be coated well and look a little red-ish. If not, add more spice, but not too much b/c it’s really hot.

  3. Place on a large parchment lined baking sheet and roast for 45 minutes.

  4. Remove from the oven and let sit until warm, but not hot (about 10 mins)

  5. Serve over greens.

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© 2018 Eddie McNamara