ROAST VEG SALAD RECIPES RECIPES

ROASTED VEGETABLE SALAD RECIPE | ALLRECIPES

Roasted Vegetable Salad Recipe | Allrecipes image

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

Provided by your mom

Categories Salad Vegetable Salad Recipes

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 12

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
½ red onion, sliced
4 cloves garlic
¼ cup olive oil
¼ cup red wine vinegar
¼ cup chopped fresh parsley
2 lemons, juiced
3 tablespoons chopped fresh oregano
salt and freshly ground black pepper to taste

Steps:

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.

Nutrition Facts : Calories 192.8 calories, CarbohydrateContent 15.8 g, FatContent 14.1 g, FiberContent 5.2 g, ProteinContent 4.3 g, SaturatedFatContent 2 g, SodiumContent 9.1 mg, SugarContent 4.5 g

ROASTED VEGETABLE SALAD RECIPE: HOW TO MAKE IT

Roasted Vegetable Salad Recipe: How to Make It image

For even more flavor, mix field greens and crisp, crumbled bacon into this appealing veggie salad. Or whisk a tablespoon of honey into the dressing. Guests will love it! —Laura McAllister, Morganton, North Carolina

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 12 servings (2/3 cup each).

Number Of Ingredients 18

Ingredients

1 pound small red potatoes, quartered
2 medium ears sweet corn, halved
1/2 pound baby portobello mushrooms, halved
1 medium sweet red pepper, cut into strips
2 medium leeks (white portion only), cut into 2-inch lengths
1/4 cup plus 2 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound fresh asparagus, cut into 2-inch lengths
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 cups cubed French bread
10 cherry tomatoes, halved
1 cup (4 ounces) crumbled feta cheese
1 cup thinly sliced fresh basil leaves
DRESSING:
1/3 cup olive oil
1/4 cup red wine vinegar

Steps:

Preheat oven to 425°. In a large bowl, combine the first 5 ingredients. Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat. Place in 2 greased 15x10x1-in. baking pans. Bake 20-25 minutes or until potatoes are tender., Meanwhile, in a large skillet, saute asparagus in remaining oil until tender. Add garlic and pepper flakes; cook 1 minute longer., Cut corn from cobs; place in a large bowl. Stir in the bread, tomatoes, cheese, basil, asparagus and roasted vegetable mixture. For dressing, combine oil and vinegar; drizzle over mixture and toss to coat.

Nutrition Facts : Calories 210 calories, FatContent 14g fat (3g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 239mg sodium, CarbohydrateContent 17g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 5g protein.

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ROASTED VEGETABLE SALAD RECIPE: HOW TO MAKE IT

For even more flavor, mix field greens and crisp, crumbled bacon into this appealing veggie salad. Or whisk a tablespoon of honey into the dressing. Guests will love it! —Laura McAllister, Morganton, North Carolina
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