ROASTED VEGETABLE SALAD
This is a delicious vegetable salad made with eggplant, yellow squash, asparagus and red pepper. It is colorful as well as delicious.
Provided by your mom
Categories Salad Vegetable Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a large baking sheet.
- Spread eggplant, yellow squash, asparagus, red bell pepper, red onion, and garlic on the prepared baking sheet.
- Bake in the preheated oven until vegetables are tender, about 15 minutes. Transfer roasted vegetables to a serving bowl.
- Whisk olive oil, vinegar, parsley, lemon juice, oregano, salt, and pepper together in a bowl; pour over roasted vegetables. Toss to coat.
Nutrition Facts : Calories 192.8 calories, Carbohydrate 15.8 g, Fat 14.1 g, Fiber 5.2 g, Protein 4.3 g, SaturatedFat 2 g, Sodium 9.1 mg, Sugar 4.5 g
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Nigel Milne
[email protected]Yum!
Jessp Pena
[email protected]Love it!
Fazal Khan
[email protected]This salad is delicious! The vegetables are perfectly roasted and the dressing is amazing. I will definitely be making this again.
julie jones
[email protected]This salad is so fresh and flavorful. The roasted vegetables add a nice smoky flavor and the dressing is the perfect balance of sweet and tangy. I'll definitely be making this again.
RIPON 420 TV
[email protected]This salad is a great way to use up leftover roasted vegetables. I usually make a big batch of roasted vegetables on the weekend and then use them in salads, soups, and sandwiches throughout the week.
PHIL EVANS
[email protected]I love this salad! It's so easy to make and it's always a hit. I usually add some grilled chicken or tofu to make it a complete meal.
Tevita Fine
[email protected]This salad is delicious! The vegetables are perfectly roasted and the dressing is amazing. I will definitely be making this again.
Darshan Shahi
[email protected]This salad is so fresh and flavorful. The roasted vegetables add a nice smoky flavor and the dressing is the perfect balance of sweet and tangy. I'll definitely be making this again.
Amjid Khan Amjid Khan
[email protected]This salad is a great way to use up leftover roasted vegetables. I usually make a big batch of roasted vegetables on the weekend and then use them in salads, soups, and sandwiches throughout the week.
Chibuike Ani
[email protected]I love this salad! It's so easy to make and it's always a hit. I usually add some grilled chicken or tofu to make it a complete meal.
Mamun Mia
[email protected]This salad is delicious! The vegetables are perfectly roasted and the dressing is amazing. I will definitely be making this again.
Naveed Bhatti balak
[email protected]This salad is so fresh and flavorful. The roasted vegetables add a nice smoky flavor and the dressing is the perfect balance of sweet and tangy. I'll definitely be making this again.
Sara Army
[email protected]This salad is a great way to use up leftover roasted vegetables. I usually make a big batch of roasted vegetables on the weekend and then use them in salads, soups, and sandwiches throughout the week.
Shaoun Chandra Shill
[email protected]I love this salad! It's so easy to make and it's always a crowd-pleaser. I usually add some grilled chicken or tofu to make it a complete meal.
Ikraam Qureshi
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very flavorful, thanks to the roasted vegetables and the tangy dressing. I highly recommend it.
Noman Saeed
[email protected]I'm not usually a fan of roasted vegetables, but this salad changed my mind. The vegetables were so tender and flavorful, and the dressing was the perfect complement. I'll definitely be making this again.
Alone Rayhan
[email protected]This roasted vegetable salad was a hit at my last dinner party! The vegetables were perfectly roasted and the dressing was tangy and flavorful. I'll definitely be making this again.