Roasted Vegetable Salad

Rating: 4.5 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

By your mom

Gallery

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
4
Yield:
4 servings
Nutrition Info
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

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

    Advertisement

  • 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.

Nutrition Facts

Per Serving:
193 calories; protein 4.3g; carbohydrates 15.8g; fat 14.1g; sodium 9.1mg. Full Nutrition
Advertisement

Reviews (7)

Read More Reviews

Most helpful positive review

olga
Rating: 5 stars
04/10/2018
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! Read More
Helpful
(1)

Most helpful critical review

susancooks
Rating: 2 stars
11/23/2018
Not done at 15 minutes dry added dressing to finish cooking it. Will not make again. Read More
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
olga
Rating: 5 stars
04/10/2018
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! Read More
Helpful
(1)
CDE
Rating: 5 stars
06/27/2017
Tasty. Made it as a cold dish I could take camping. Worked well. Read More
luba
Rating: 5 stars
09/23/2016
Beautiful dish full of colour and flavour. I also added mushrooms. Read More
Advertisement
Chef Mo
Allstar
Rating: 5 stars
07/04/2016
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 serving! Will use again since it's so easy and can be so versatile. Read More
Gilta
Rating: 4 stars
10/04/2016
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. Read More
Sheri
Rating: 5 stars
02/07/2019
I made this to eat as a hot vegetable side dish. I added mushrooms thinly cut celery tiny baby carrots and didn't use any of the dressing ingredients. Delicious and will definitely make it again. I roasted the vegetables mixed them together and stored them in the refrigerator overnight. 15 minutes was the perfect baking time to get the veggies tender crisp so I can reheat tomorrow without them becoming limp and soggy. Read More
Advertisement
susancooks
Rating: 2 stars
11/23/2018
Not done at 15 minutes dry added dressing to finish cooking it. Will not make again. Read More
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 06/13/2021