Roasted Vegetable Salad recipe

All Recipes Salad Vegetable Salad Recipes

Ingredients

1 eggplant, quartered and cut into 1/2-inch pieces
2 small yellow squash, halved lengthwise and sliced
1 bunch fresh asparagus, cut into 2-inch pieces
1 red bell pepper, seeded and cut into strips
½ red onion, sliced
4 cloves garlic
¼ cup olive oil
¼ cup red wine vinegar
¼ cup chopped fresh parsley
2 lemons, juiced
3 tablespoons chopped fresh oregano
salt and freshly ground black pepper to taste

Nutrition Info

192.8 calories
carbohydrate: 15.8 g
cholesterol: : -
fat: 14.1 g
fiber: 5.2 g
protein: 4.3 g
saturatedFat: 2 g
servingSize: -
sodium: 9.1 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a large baking sheet.

  2. Spread eggplant, yellow squash, asparagus, red bell pepper, red onion, and garlic on the prepared baking sheet.

  3. Bake in the preheated oven until vegetables are tender, about 15 minutes. Transfer roasted vegetables to a serving bowl.

  4. Whisk olive oil, vinegar, parsley, lemon juice, oregano, salt, and pepper together in a bowl, pour over roasted vegetables. Toss to coat.

Recipe Yield

4 servings

Recipe Note

This is a delicious vegetable salad made with eggplant, yellow squash, asparagus and red pepper. It is colorful as well as delicious.

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