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.

INGRIDIENT

1 eggplant, quartered and cut into 1/2-inch pieces

2 small yellow squash, halved lengthwise and sliced

1 bunch fresh asparagus, cut into 2-inch pieces

1 red bell pepper, seeded and cut into strips

½ red onion, sliced

4 cloves garlic

¼ cup olive oil

¼ cup red wine vinegar

¼ cup chopped fresh parsley

2 lemons, juiced

3 tablespoons chopped fresh oregano

salt and freshly ground black pepper to taste

DIRECTION

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.

NUTRITION FACT

Per Serving: 193 calories; protein 4.3g; carbohydrates 15.8g; fat 14.1g; sodium 9.1mg.

stew

10-Minute Tomato Basil Salad Author : nshawger

stew

100 Percent Whole Wheat Bread Author : Ed

stew

2 Minute Cheese Quesadillas Author : Jackie

stew

2-Step Beefy Taco Joes Author :

stew

3 Cheese Tortilla Pizza Author : Pablo Levesque

stew

3 P Salad Author : sueb