Roasted Vegetable Salad Recipe

Name: Roasted Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbs. canola oil; 1 serrano chile, seeded and chopped (2 tsp.); 2 cloves garlic, minced (2 tsp.); 1 tsp. minced fresh ginger; 1 medium Vidalia onion, sliced (1 1/2 cups); 1 medium red bell pepper, sliced (1 1/2 cups); 1 medium eggplant, sliced lengthwise ( 3/4 lb.); 1 medium yellow squash, sliced lengthwise ( 1/2 lb.); 3 medium portobello mushroom caps, gills removed ( 1/2 lb.); 1/4 cup coarsely chopped fresh parsley; 2 Tbs. lime juice

Servings: persons

3 Tbs. canola oil
1 serrano chile, seeded and chopped (2 tsp.)
2 cloves garlic, minced (2 tsp.)
1 tsp. minced fresh ginger
1 medium Vidalia onion, sliced (1 1/2 cups)
1 medium red bell pepper, sliced (1 1/2 cups)
1 medium eggplant, sliced lengthwise ( 3/4 lb.)
1 medium yellow squash, sliced lengthwise ( 1/2 lb.)
3 medium portobello mushroom caps, gills removed ( 1/2 lb.)
1/4 cup coarsely chopped fresh parsley
2 Tbs. lime juice

1
Preheat broiler or grill.
2
Coat baking sheet with cooking spray, if broiling.
3
Combine oil, serrano chile, garlic, and ginger in large bowl.
4
Season with salt and pepper.
5
Add onion, bell pepper, eggplant, squash, and mushroom caps; toss to coat.
6
Place vegetables on prepared baking sheet or grill, and broil or grill 8 to 12 minutes, or until cooked through, turning once.
7
Transfer to platter or bowl.
8
Sprinkle vegetables with parsley and lime juice, and season with salt and pepper.

719

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 11 ingredients. The key ingredients include: 3 Tbs. canola oil, 1 serrano chile, seeded and chopped (2 tsp.), 2 cloves garlic, minced (2 tsp.), 1 tsp. minced fresh ginger, 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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