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Roasted Vegetable Salad

Rated as 4.83 out of 5 Stars

"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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35 m servings 193
Original recipe yields 4 servings


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  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.

Nutrition Facts

Per Serving: 193 calories; 14.1 15.8 4.3 0 9 Full nutrition

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Read all reviews 5
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This recipe is delicious!!! I replaced asparagus with green beans because I cannot get one in my local grocery store... i love the colors and different tastes I got in every spoon. Love it!

Tasty. Made it as a cold dish I could take camping. Worked well.

I did make a few changes as my family does not like eggplant. I roasted radishes instead - was a huge hit! I used balsamic vinegar instead of red wine. Will make this again.

Beautiful dish, full of colour and flavour. I also added mushrooms.

Wonderful vegetables flavors shine through in this dish. I did add one zucchini from my garden to this recipe. I served it over brown rice for a meatless meal. Very filling and it made a big ser...