Emily's Famous Roasted Vegetable Salad Tasty Recipes

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Emily's Famous Roasted Vegetable Salad

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

Ingredients :

1 eggplant - quartered lengthwise, and sliced into 1/2 inch pieces
2 small yellow squash, halved lengthwise and sliced
4 cloves garlic, peeled
1/4 cup olive oil, or as needed
1 crimson bell pepper, seeded and sliced into strips
1 bunch clean asparagus, trimmed and cut into 2 inch pieces
half of red onion, sliced
1/four cup red wine vinegar
2 tablespoons balsamic vinegar
1/four cup olive oil
2 lemons, juiced
1/four cup chopped fresh parsley
three tablespoons chopped clean oregano
salt and freshly floor black pepper to flavor

Instructions :

Prep : 20M	Cook : 10M	Ready in : 55M

Preheat the oven to 450 stages F (230 degrees C). Grease a huge baking sheet.
Spread the eggplant and squash slices out in a good layer at the organized baking sheet. Place the cloves of garlic off to at least one side of the pan, so that you can find them later. Bake for 15 mins within the preheated oven
While the vegetables roast, whisk collectively the red wine vinegar, balsamic vinegar, olive oil, and lemon juice in a big 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 apart.
Remove the vegetables from the oven, and stir the squash and eggplant. Layer the asparagus, crimson onion, and purple bell pepper over the pinnacle of the eggplant and squash. Return to the oven, and bake for some other 15 to 20 mins, or until the asparagus is smooth however nevertheless vivid inexperienced.
When the greens are cooked thru and barely toasted, dispose of them from the oven, and place them within the bowl with the dressing. Stir to coat lightly. Taste and alter salt and pepper if necessary. Chill for a few hours to marinate the vegetables.

Notes :

The vegetables also can be roasted below the broiler, but not too close to the heat. Leave the oven rack inside the middle role.

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