Roasted Vegetable Salad Recipe - Allrecipes.com
  • READY IN 35 mins

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 delicious."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a large baking sheet.
  2. Spread eggplant, yellow squash, asparagus, red bell pepper, red onion, and garlic on the prepared baking sheet.
  3. Bake in the preheated oven until vegetables are tender, about 15 minutes. Transfer roasted vegetables to a serving bowl.
  4. 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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Nutrition

  • Calories
  • 193 kcal
  • 10%
  • Carbohydrates
  • 15.8 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 9 mg
  • < 1%

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

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