"This is a delicious vegetable salad made with eggplant, yellow squash, asparagus and red pepper. It is colorful as well as flavorful." — your mom
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eggplant - quartered lengthwise, and sliced into 1/2 inch pieces
yellow squash, halved lengthwise and sliced
olive oil, or as needed
red bell pepper, seeded and sliced into strips
fresh asparagus, trimmed and cut into 2 inch pieces
red onion, sliced
red wine vinegar
chopped fresh parsley
chopped fresh oregano
salt and freshly ground black pepper to taste
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!
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.
woah- waaaay too vinegary tasting. I had to trash the whole batch. The dressing just killed the roasted veggies.
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.
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.
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!
easy and tasty
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Emily's Famous Roasted Vegetable Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 101
This healthy salad offers a wonderful contrast of flavors and textures.
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