Ingredients35 m servings 193
- Preheat oven to 400 degrees F (200 degrees C). Grease a large baking sheet.
- Spread eggplant, yellow squash, asparagus, red bell pepper, red onion, and garlic on the prepared baking sheet.
- Bake in the preheated oven until vegetables are tender, about 15 minutes. Transfer roasted vegetables to a serving bowl.
- Whisk olive oil, vinegar, parsley, lemon juice, oregano, salt, and pepper together in a bowl; pour over roasted vegetables. Toss to coat.
Per Serving: 193 calories; 14.1 15.8 4.3 0 9 Full nutrition
ReviewsRead all reviews 5
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.