- 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
- 1/2 red onion, sliced
- 4 cloves garlic
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup chopped fresh parsley
- 2 lemons, juiced
- 3 tablespoons chopped fresh oregano
- salt and freshly ground black pepper to taste
- 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.
04/08/2018
recipepes.com
Roasted Vegetable Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
