Roasted Vegetable Salad Recipe

  • 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
  • 1/2 red onion, sliced
  • 4 cloves garlic
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup chopped fresh parsley
  • 2 lemons, juiced
  • 3 tablespoons chopped fresh oregano
  • salt and freshly ground black pepper to taste
  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.