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

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C). Grease a large baking sheet.

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  • Spread the eggplant and squash slices out in an even layer on the prepared baking sheet. Place the cloves of garlic off to one side of the pan, so you can find them later. Bake for 15 minutes in the preheated oven

  • While the vegetables roast, whisk together the red wine vinegar, balsamic vinegar, olive oil, and lemon juice in a large serving bowl. Season with oregano, parsley, salt and pepper. Remove the garlic cloves from the oven, and chop or mash. Whisk the garlic into the dressing. Set aside.

  • Remove the vegetables from the oven, and stir the squash and eggplant. Layer the asparagus, red onion, and red bell pepper over the top of the eggplant and squash. Return to the oven, and bake for another 15 to 20 minutes, or until the asparagus is tender but still bright green.

  • When the vegetables are cooked through and slightly toasted, remove them from the oven, and place them in the bowl with the dressing. Stir to coat evenly. Taste and adjust salt and pepper if necessary. Chill for a few hours to marinate the vegetables.

Note

The vegetables can also be roasted under the broiler, but not too close to the heat. Leave the oven rack in the center position.

Nutrition Facts

138.9 calories; 2.4 g protein; 10.8 g carbohydrates; 0 mg cholesterol; 64 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/10/2005
I love roasted vegetables and this dressing is delicious! I think the recipe was supposed to instruct you to toss the vegetables in olive oil before putting them in the oven as 1/4 cup olive oil is listed in the ingredients (in addition to the oil for the dressing) and I have never roasted vegetables without tossing them in oil first. Great recipe Emily! Read More
(41)

Most helpful critical review

Rating: 1 stars
10/11/2003
This was awful! Don't waste your time making it. My husband took one bite & actually had to spit it out. I followed the recipe exactly. Read More
(28)
21 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
03/10/2005
I love roasted vegetables and this dressing is delicious! I think the recipe was supposed to instruct you to toss the vegetables in olive oil before putting them in the oven as 1/4 cup olive oil is listed in the ingredients (in addition to the oil for the dressing) and I have never roasted vegetables without tossing them in oil first. Great recipe Emily! Read More
(41)
Rating: 1 stars
10/11/2003
This was awful! Don't waste your time making it. My husband took one bite & actually had to spit it out. I followed the recipe exactly. Read More
(28)
Rating: 1 stars
09/08/2005
woah- waaaay too vinegary tasting. I had to trash the whole batch. The dressing just killed the roasted veggies. Read More
(27)
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Rating: 4 stars
03/28/2005
This was pretty good. Next time I will adjust the dressing to better suit my tastes. Also I used zuchini because there was no yellow squash at the store and that worked great. I will roast the eggplant and zuchini a little less next time before adding the rest of the vegetables as i found they were a bit over done and the rest were a bit under cooked. Overall this is a good basic recipie that I will make again just with a few tweaks. Read More
(23)
Rating: 4 stars
06/30/2005
I enjoyed the recipe. I used eggplant some homegrown squash..not sure of what kind zucchini garlic red bell pepper red onion and tomatoes as the vegetables in this dish. I liked the sauce quite a bit but didn't really care for this served cold. I heated it up the next time and prefer that to it being served cold. Read More
(20)
Rating: 4 stars
06/16/2005
This recipe worked out great for us! I served this at a Holiday meal and it was a great success! I also used green zuchini instead of yellow and it was delicous. One thing I would leave out next time is the basil and oregano in the dressing it did not fit with my tastebuds. Thanks Emily! Read More
(15)
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Rating: 4 stars
11/14/2004
easy and tasty Read More
(14)
Rating: 3 stars
02/05/2008
Good recipe but it really depends if you like vinegar or not. My family does and this was gobbled right up. I'm only giving it three stars because if you follow it exactly the veggies get a bit overcooked and there's too much dressing. But it definitely has potential! Read More
(10)
Rating: 2 stars
08/04/2008
I thought it was too vinegary I cut vidalia onions into large peices zucchini squash peppers any vegetables you want to use. I then use olive oil lots of oregano parsley adobo pepper and some lemon juice to marinade for about 30 minutes. I just grill or put on my inside grill and they are so delish! Read More
(9)