Roasted Vegetable Salad
A Uncategorized recipe with eggplant - quartered lengthwise and sliced into 1/2 inch pieces, small yellow squash halved lengthwise and sliced, garlic peeled. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
18 steps- 1
Preheat the oven to 450°.
- 2
Grease a large baking sheet.
- 3
Spread the eggplant and squash slices out in an even layer on the prepared baking sheet.
eggplant - quartered lengthwise and sliced into 1/2 inch pieces(1)small yellow squash halved lengthwise and sliced(2) - 4
Place the cloves of garlic off to one side of the pan, so you can find them later.
garlic peeled(4 cloves) - 5
Bake for 15 minutes in the preheated oven While the vegetables roast, whisk together the red wine vinegar, balsamic vinegar, olive oil, and lemon juice in a large serving bowl.
olive oil or as needed(1/4 cup)red wine vinegar(1/4 cup)balsamic vinegar(2 tablespoons)olive oil(1/4 cup) - 6
Season with oregano, parsley, salt and pepper.
red bell pepper seeded and sliced into strips(1)chopped fresh parsley(1/4 cup)chopped fresh oregano(3 tablespoons)salt and freshly ground black pepper to taste - 7
Remove the garlic cloves from the oven, and chop or mash.
garlic peeled(4 cloves) - 8
Whisk the garlic into the dressing.
eggplant - quartered lengthwise and sliced into 1/2 inch pieces(1)garlic peeled(4 cloves)red bell pepper seeded and sliced into strips(1)fresh asparagus trimmed and cut into 2 inch pieces(1 bunch) - 9
Set aside.
- 10
Remove the vegetables from the oven, and stir the squash and eggplant.
eggplant - quartered lengthwise and sliced into 1/2 inch pieces(1)small yellow squash halved lengthwise and sliced(2) - 11
Layer the asparagus, red onion, and red bell pepper over the top of the eggplant and squash.
eggplant - quartered lengthwise and sliced into 1/2 inch pieces(1)small yellow squash halved lengthwise and sliced(2)red bell pepper seeded and sliced into strips(1)fresh asparagus trimmed and cut into 2 inch pieces(1 bunch)red onion sliced(1/2)salt and freshly ground black pepper to taste - 12
Return to the oven, and bake for another 15 to 20 minutes, or until the asparagus is tender but still bright green.
fresh asparagus trimmed and cut into 2 inch pieces(1 bunch) - 13
When the vegetables are cooked through and slightly toasted, remove them from the oven, and place them in the bowl with the dressing.
- 14
Stir to coat evenly.
- 15
Taste and adjust salt and pepper if necessary.
red bell pepper seeded and sliced into strips(1)salt and freshly ground black pepper to taste - 16
Chill for a few hours to marinate the vegetables.
- 17
Note: The vegetables can also be roasted under the broiler, but not too close to the heat.
- 18
Leave the oven rack in the center position.
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Roasted Vegetable Salad
A Uncategorized recipe with eggplant - quartered lengthwise and sliced into 1/2 inch pieces, small yellow squash halved lengthwise and sliced, garlic peeled. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
18 steps- 1
Preheat the oven to 450°.
- 2
Grease a large baking sheet.
- 3
Spread the eggplant and squash slices out in an even layer on the prepared baking sheet.
eggplant - quartered lengthwise and sliced into 1/2 inch pieces(1)small yellow squash halved lengthwise and sliced(2) - 4
Place the cloves of garlic off to one side of the pan, so you can find them later.
garlic peeled(4 cloves) - 5
Bake for 15 minutes in the preheated oven While the vegetables roast, whisk together the red wine vinegar, balsamic vinegar, olive oil, and lemon juice in a large serving bowl.
olive oil or as needed(1/4 cup)red wine vinegar(1/4 cup)balsamic vinegar(2 tablespoons)olive oil(1/4 cup) - 6
Season with oregano, parsley, salt and pepper.
red bell pepper seeded and sliced into strips(1)chopped fresh parsley(1/4 cup)chopped fresh oregano(3 tablespoons)salt and freshly ground black pepper to taste - 7
Remove the garlic cloves from the oven, and chop or mash.
garlic peeled(4 cloves) - 8
Whisk the garlic into the dressing.
eggplant - quartered lengthwise and sliced into 1/2 inch pieces(1)garlic peeled(4 cloves)red bell pepper seeded and sliced into strips(1)fresh asparagus trimmed and cut into 2 inch pieces(1 bunch) - 9
Set aside.
- 10
Remove the vegetables from the oven, and stir the squash and eggplant.
eggplant - quartered lengthwise and sliced into 1/2 inch pieces(1)small yellow squash halved lengthwise and sliced(2) - 11
Layer the asparagus, red onion, and red bell pepper over the top of the eggplant and squash.
eggplant - quartered lengthwise and sliced into 1/2 inch pieces(1)small yellow squash halved lengthwise and sliced(2)red bell pepper seeded and sliced into strips(1)fresh asparagus trimmed and cut into 2 inch pieces(1 bunch)red onion sliced(1/2)salt and freshly ground black pepper to taste - 12
Return to the oven, and bake for another 15 to 20 minutes, or until the asparagus is tender but still bright green.
fresh asparagus trimmed and cut into 2 inch pieces(1 bunch) - 13
When the vegetables are cooked through and slightly toasted, remove them from the oven, and place them in the bowl with the dressing.
- 14
Stir to coat evenly.
- 15
Taste and adjust salt and pepper if necessary.
red bell pepper seeded and sliced into strips(1)salt and freshly ground black pepper to taste - 16
Chill for a few hours to marinate the vegetables.
- 17
Note: The vegetables can also be roasted under the broiler, but not too close to the heat.
- 18
Leave the oven rack in the center position.
Rate this recipe
