Roasted Vegetable Salad Recipe

Name: Roasted Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large (1 1/4 pounds) eggplant, peeled, trimmed and cut into 1/2-inch dice; 2 large (12 ounces) zucchini, trimmed and cut into 1/2-inch dice; 2 medium (6 ounces) yellow squash, trimmed and cut into 1/2-inch dice; 2 cups diced onion; 1/2 cup olive oil; 3 teaspoons salt; 1 1/2 teaspoons freshly ground black pepper; 1 cup finely chopped assorted fresh herbs, such as chives, tarragon, dill, chervil, basil, cilantro, and parsley; 1/4 cup extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon chopped garlic; 8 ounces goat's milk feta, crumbled (about 2 cups)

Servings: persons

2 large (1 1/4 pounds) eggplant, peeled, trimmed and cut into 1/2-inch dice
2 large (12 ounces) zucchini, trimmed and cut into 1/2-inch dice
2 medium (6 ounces) yellow squash, trimmed and cut into 1/2-inch dice
2 cups diced onion
1/2 cup olive oil
3 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1 cup finely chopped assorted fresh herbs, such as chives, tarragon, dill, chervil, basil, cilantro, and parsley
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped garlic
8 ounces goat's milk feta, crumbled (about 2 cups)

1
Preheat the oven to 350 degrees F.
2
Place the vegetables in a large mixing bowl and toss with the olive oil, salt, and pepper, to evenly coat.
3
Spread the vegetables in one layer in a large roasting pan, and roast in the preheated oven for 45 minutes.
4
Remove the roasting pan from the oven and allow the vegetables to cool for 15 minutes.
5
Place the vegetables in a large mixing bowl and toss with the fresh herbs, olive oil, lemon juice, and garlic.
6
Season, to taste, with salt and pepper.
7
Toss with the cheese and serve.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large (1 1/4 pounds) eggplant, peeled, trimmed and cut into 1/2-inch dice, 2 large (12 ounces) zucchini, trimmed and cut into 1/2-inch dice, 2 medium (6 ounces) yellow squash, trimmed and cut into 1/2-inch dice, 2 cups diced onion, and more.

Yes, Roasted Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Vegetable Salad

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