roasted-vegetable-salad

Roasted Vegetable Salad

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  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
your mom
Recipe by  your mom

“This is a delicious vegetable salad made with eggplant, yellow squash, asparagus and red pepper. It is colorful as well as delicious.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 198 cal
  • 10%
  • Fat
  • 14.1 g
  • 22%
  • Carbs
  • 17 g
  • 5%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 106 mg
  • 4%

Based on a 2,000 calorie diet

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Chilled Vegetable Salad

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Roasted Asparagus Salad with Feta Cheese