Tasty Recipes Roasted Vegetable Salad

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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."

Ingredients :

• 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

Instructions :

Prep : 20M	Cook : 4M	Ready in : 35M

• 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.

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