Roasted Vegetable Salad Recipe

My hubby and I are trying to tone up before summer, so we've been adding more greens to our diet. This salad is just beyond deliciousness and can easily replace any dinner, because it's very filling.

This salad stays fresh for hours, making it a great choice when you need time to put together a few more dishes. Optionally, I like to deconstruct this salad by laying out vegetables, separately on a cheese plate; it creates a beautiful presentation.

Serving size:
4
servings
Prep
10 min
Cooking
15 min
Ready in
30 min
Simple
Challenging

Instructions 

Preheat oven to 415F. Cut eggplant, bell peppers and asparagus into about three inch sizes. Sprinkle veggies with some garlic salt and drizzle with a bit of olive oil, set it into an oven and bake it for about 10 minutes, or until golden brown.
Let vegetables cool to a room temperature. Cut cherry tomatoes into halves and add them to the salad. Press garlic cloves into the salad.
Before serving, sprinkle the salad with Parmesan cheese.

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