Roasted Vegetable Salad


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

Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
4 servings


  • 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


  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
14g Fat
16g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 193
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 10%
Sodium 9mg 0%
Total Carbohydrate 16g 6%
Dietary Fiber 5g 19%
Total Sugars 5g
Protein 4g
Vitamin C 71mg 357%
Calcium 78mg 6%
Iron 3mg 19%
Potassium 597mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.