Skip to main content New<> this month
Get the Allrecipes magazine

Roasted Vegetable Salad

Rated as 4.43 out of 5 Stars
97

"This is a delicious vegetable salad made with eggplant, yellow squash, asparagus and red pepper. It is colorful as well as delicious."
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 193
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  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

Explore more

Reviews

Read all reviews 6
  1. 7 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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!

Most helpful critical review

Not done at 15 minutes, dry, added dressing to finish cooking it. Will not make again.

Most helpful
Most positive
Least positive
Newest

Not done at 15 minutes, dry, added dressing to finish cooking it. Will not make again.

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...