Emily's Famous Roasted Vegetable Salad

Emily's Famous Roasted Vegetable Salad

your mom 64

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


55 m servings 139 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • 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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  • Prep

  • Cook

  • Ready In

  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.


  • 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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Your rating



  1. 21 Ratings


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 o...

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.

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

This was pretty good. Next time, I will adjust the dressing to better suit my tastes. Also, I used zuchini because there was no yellow squash at the store, and that worked great. I will roast...

I enjoyed the recipe. I used eggplant, some homegrown squash..not sure of what kind, zucchini, garlic, red bell pepper, red onion and tomatoes as the vegetables in this dish. I liked the sauce q...

This recipe worked out great for us! I served this at a Holiday meal and it was a great success! I also used green zuchini instead of yellow and it was delicous. One thing I would leave out next...

easy and tasty

Good recipe but it really depends if you like vinegar or not. My family does and this was gobbled right up. I'm only giving it three stars because if you follow it exactly the veggies get a bit ...

I thought it was too vinegary, I cut vidalia onions into large peices, zucchini, squash, peppers, any vegetables you want to use. I then use olive oil, lots of oregano, parsley, adobo, pepper a...