Roasted Vegetable Salad
Ingredients
35 m servings 193- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 78 Ratings
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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!
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!
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 ...
Not done at 15 minutes, dry, added dressing to finish cooking it. Will not make again.
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.
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...