How many servings does this recipe make?

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

What ingredients do I need for Roasted Vegetable Salad?

You need 11 ingredients. The key ingredients include: 2 large eggplants (about 1 1/4 lb. each), peeled, trimmed and cut into 1/2-inch dices, 2 large zucchini (about 12 oz. each), cut into 1/2-inch dices, 2 medium yellow squash (about 6 oz. each), trimmed and cut into 1/2-inch dices, 2 c. diced onion, and more.

Is Roasted Vegetable Salad suitable as salads?

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

How do I store leftover Roasted Vegetable Salad?

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 Recipe

Name: Roasted Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 2 large eggplants (about 1 1/4 lb. each), peeled, trimmed and cut into 1/2-inch dices; 2 large zucchini (about 12 oz. each), cut into 1/2-inch dices; 2 medium yellow squash (about 6 oz. each), trimmed and cut into 1/2-inch dices; 2 c. diced onion; 1/2 c. olive oil; 3 tsp. salt; 1 1/2 tsp. freshly ground black pepper; 1 c. finely chopped, assorted fresh herbs (such as chives, tarragon, dill, chervil, basil, cilantro and parsley); 1/4 c. extra-virgin olive oil; 2 Tbsp. fresh lemon juice; 8 oz. goatos milk Feta cheese, crumbled (about 2 c.)

Roasted Vegetable Salad – a delicious recipe with eggplants, zucchini, yellow squash, onion, olive oil, salt. Easy to follow and perfect for any occasion.

Serves 4 Salads

Roasted Vegetable Salad

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