Emily's Famous Roasted Vegetable Salad Recipe - Allrecipes.com
Emily's Famous Roasted Vegetable Salad Recipe
  • READY IN 55 mins

Emily's Famous Roasted Vegetable Salad

Recipe by  

"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 Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    55 mins

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C). Grease a large baking sheet.
  2. 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
  3. 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.
  4. 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.
  5. 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.
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Footnotes

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

Most Helpful Positive Review
Mar 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!

 
Most Helpful Critical Review
Oct 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.

 
Sep 08, 2005

woah- waaaay too vinegary tasting. I had to trash the whole batch. The dressing just killed the roasted veggies.

 
Mar 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.

 
Jun 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.

 
Jun 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!

 
Nov 14, 2004

easy and tasty

 
Feb 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!

 

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Nutrition

  • Calories
  • 139 kcal
  • 7%
  • Carbohydrates
  • 10.8 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 64 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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