Roasted Vegetable Salad

Roasted Vegetable Salad

your mom

"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

35 m servings 193 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  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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Reviews

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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.

Beautiful dish, full of colour and flavour. I also added mushrooms.

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...

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