Emily's Famous Roasted Vegetable Salad

Emily's Famous Roasted Vegetable Salad

14
your mom 58

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

Ingredients 55 m {{adjustedServings}} servings 139 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  • Cook

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  1. Preheat the oven to 450 degrees F (230 degrees C). Grease a large baking sheet.
  2. Spread the eggplant and squash slices out in an even layer on the prepared baking sheet. Place the cloves of garlic off to one side of the pan, so you can find them later. Bake for 15 minutes in the preheated oven
  3. While the vegetables roast, whisk together the red wine vinegar, balsamic vinegar, olive oil, and lemon juice in a large serving bowl. Season with oregano, parsley, salt and pepper. Remove the garlic cloves from the oven, and chop or mash. Whisk the garlic into the dressing. Set aside.
  4. Remove the vegetables from the oven, and stir the squash and eggplant. Layer the asparagus, red onion, and red bell pepper over the top of the eggplant and squash. Return to the oven, and bake for another 15 to 20 minutes, or until the asparagus is tender but still bright green.
  5. When the vegetables are cooked through and slightly toasted, remove them from the oven, and place them in the bowl with the dressing. Stir to coat evenly. Taste and adjust salt and pepper if necessary. Chill for a few hours to marinate the vegetables.
Tips & Tricks
Chef John's Shaved Asparagus Salad

Fried pastrami strips and a simple mustard dressing are perfect with asparagus.

Shanghai Noodle Salad

See how to make a delicious cold noodle salad.

Footnotes

  • Note
  • The vegetables can also be roasted under the broiler, but not too close to the heat. Leave the oven rack in the center position.
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Reviews 14

  1. 21 Ratings

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KAITCH
3/10/2005

I love roasted vegetables, and this dressing is delicious! I think the recipe was supposed to instruct you to toss the vegetables in olive oil before putting them in the oven, as 1/4 cup olive oil is listed in the ingredients (in addition to the oil for the dressing), and I have never roasted vegetables without tossing them in oil first. Great recipe, Emily!

SUKAYUSA
10/11/2003

This was awful! Don't waste your time making it. My husband took one bite & actually had to spit it out. I followed the recipe exactly.

mikita
9/8/2005

woah- waaaay too vinegary tasting. I had to trash the whole batch. The dressing just killed the roasted veggies.