Ramadan Recipes: Aya’s Roasted Veggie Salad

I absolutely love roasted veggies, they are delicious, versatile, and super super healthy! The veggies alone in this dish are amazing, but I’ve added a really tasty mayo mustard sauce to compliment the dish, its super creamy and absolutely delicious. This dish can be eaten hot, cold or at room temperature making it easy to serve and an absolute breeze to throw together.


Prevents cancer

Excellent source of fiber, good for digestion

Packed with antioxidants

Contains folate (B9) which is important for a healthy pregnancy

Loaded with B vitamins


Good for your heart, lowers cholesterol

Contains nasunin which is an antioxidant that helps promote a healthy brain

Packed with fiber

Contains minerals such as manganese and potassium which are good for bone heath

White Onions

Contain Vitamin C which helps your immunity

Contain chromium which helps regulate blood sugar

Reduces inflammation and heals infections

Contains quercetin which is known for preventing cancer


Rich in potassium

Packed with phytonutrients which help protect against gastrointestinal cancer

Lowers Cholesterol

Stimulates hair growth

Fights skin infections

Improves immunity


Prep Time: 25 min.

Cook Time: 1 Hour

Serves: 4

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  • 1 eggplant chopped into small bite size pieces
  • 1 head of cauliflower chopped
  • 1 white onion slices
  • 1 package of peal onions
  • Salt to taste
  • Pepper to taste
  • 1/4 cup olive oil
  • A handful of cashews


Sauce Ingredients:

  • 1/2 cup mayonnaise
  • 1/4 cup olive oil
  • 5 tbs milk (non-dairy almond)
  • Pinch of salt and pepper
  • 1 tbs mustard
  • A dash of paprika




 Gather all your ingredients and preheat the oven to 350 degrees. Cut up all your vegetables into small, bite size pieces. I even cut the pearl onions in half as it made it easier for me to take off the skin.

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Next, add all the vegetables to a large bowl and mix in 1/4 cup olive oil, salt and pepper. Once the vegetables are fully coated lay them out on a large baking sheet and place them in the middle of the oven, then set a timer for 30 min.


While the vegetables are roasting check them often to make sure they aren’t browning to quickly, the edges should just be starting to brown very slightly. In the meantime you can make the yummy sauce! Combine mayonnaise, mustard, milk, salt, pepper and paprika and whisk well until all the ingredients are combine and the sauce consistency is smooth and creamy, refrigerate until ready to serve.


After 30 min. lightly stir the vegetables and place them back in the oven for an additional 30 min. Continue to stir them every 10-15 min until they become a nice golden color and the edges turn brown. After the full hour, remove the vegetables and allow them to cool for 10-15 min.


Once the vegetables and cool place in a serving dish, top with a handful of cashews, sauce and enjoy!



-Most mustards contain a small amount of alcohol so make sure you read the label. I suggest Heinz yellow mustard as it’s the only one I’ve found to not have any.

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Aya Owies graduated from Rutgers University in 2013 and she currently lives in the New Jersey area. She is a certified yoga instructor and has a passion for healthy and simple cooking. She loves experimenting with new ingredients and recipes and considers the kitchen her creative space.

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