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.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 193 Calories

Ingredients

• 2 lemons, juiced
• ¼ cup chopped fresh parsley
• ¼ cup olive oil
• salt and freshly ground black pepper to taste
• 4 cloves garlic
• ¼ cup red wine vinegar
• 3 tablespoons chopped fresh oregano
• ½ red onion, sliced
• 1 red bell pepper, seeded and cut into strips
• 2 small yellow squash, halved lengthwise and sliced
• 1 eggplant, quartered and cut into 1/2-inch pieces
• 1 bunch fresh asparagus, cut into 2-inch pieces

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Grease a large baking sheet.

Step 2

Spread eggplant, yellow squash, asparagus, red bell pepper, red onion, and garlic on the prepared baking sheet.

Step 3

Bake in the preheated oven until vegetables are tender, about 15 minutes. Transfer roasted vegetables to a serving bowl.

Step 4

Whisk olive oil, vinegar, parsley, lemon juice, oregano, salt, and pepper together in a bowl; pour over roasted vegetables. Toss to coat.