Indulge in the delightful flavors of a roasted vegetable salad with sardines and croutons. This vibrant and satisfying dish combines chunks of aubergine, courgette, and red onion, roasted to perfection with aromatic garlic, dried oregano, and the zesty brightness of lemon. Juicy cherry tomatoes add a burst of freshness, while the crispy sourdough croutons lend a delightful crunch. Tossed together with fragrant basil leaves and complemented by the rich and savory presence of sustainable sardines, this warm or room temperature salad promises a harmonious blend of textures and flavors that will leave you craving more.
Course Salad
Cuisine Mediterranean
Servings 2
Calories 446 kcal


  • 1 aubergine cut into chunks
  • 1 courgette cut into chunks
  • 1 red onion cut into wedges
  • 2 fat garlic cloves bashed with the side of a cook’s knife and peeled
  • ½ tsp dried oregano
  • 1 lemon Grated zest and juice
  • 2 tbsp olive oil
  • 200 g cherry tomatoes
  • 2 slices sourdough or rustic bread, cut into chunks
  • Handful basil leaves
  • 1 tin sustainable sardines


  • Heat the oven to 180ºC/gas 6. Put the aubergine, courgette, red onion and garlic in a roasting tin, then add the oregano, lemon zest and some black pepper.
  • Drizzle over 1½ tbsp of the olive oil, then roast for 30 minutes.
  • Remove the tin, toss everything together, then add the tomatoes and roast for 10 minutes more.
  • On a separate oven tray, toss the sourdough with the rest of the oil, then bake for 10 minutes or until golden and crisp.
  • Add the lemon juice and basil to the roasted veg, then divide between 2 bowls along with the croutons and sardines.
  • Serve warm or at room temperature


Calories: 446kcalCarbohydrates: 65gProtein: 14gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 9mgSodium: 431mgPotassium: 1270mgFiber: 13gSugar: 20gVitamin A: 766IUVitamin C: 79mgCalcium: 144mgIron: 5mg
Tried this recipe?Let us know how it was!