This parcel-baked vegetable salad is a true celebration of Sicilian cooking, brimming with seasonal gems like aubergines, courgettes, potatoes, onions, and carrots. Beyond its rainbow of colours, it’s a deliciously vibrant dish, rich in vitamins and bursting with natural flavours, making it suitable as a starter or a side. Its simple yet adaptable nature means it beautifully showcases winter’s bounty, though it’s equally refreshing any time of year.
The roasting parcels gently coax out each vegetable’s natural sweetness while preserving their nutrients. A drizzle of extra virgin olive oil, red wine vinegar, mountain oregano, alongside a pinch of salt and fresh black pepper, brings an aromatic finish that’s utterly irresistible.
Ideal for special gatherings or a light supper, this salad pairs beautifully with the rustic charm of Castelvetrano black bread or crunchy crostini.