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 12 ingredients. The key ingredients include: 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, 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
Ingredients: 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

Roasted Vegetable Salad

Eats Now Editorial Team · 213 kcal · Salads

Roasted Vegetable Salad – a delicious recipe with eggplant, yellow squash, fresh asparagus, red bell pepper, red onion, garlic. Easy to follow and perfect for any occasion.

Serves 4 Salads

Roasted Vegetable Salad

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