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Roasted Vegetable salad is just beyond deliciousness and can easily replace any dinner, because it’s very filling.

Roasted Vegetable Salad on a plate

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.

Other Salads to Try:

Recipe

Roasted Vegetable Salad on a plate

Roasted Vegetable Salad

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Servings
4 Servings
Prep Time 10 mins
Cook Time 15 mins
Total Time 30 mins
Roasted Vegetable salad is just beyond deliciousness and can easily replace any dinner, because it’s very filling.

Ingredients

  • 1 medium Eggplant
  • 2 Bell Peppers
  • 1 lb Asparagus
  • 1/2 lb Snap Peas
  • 10 Cherry Tomatoes
  • 4 Garlic Cloves
  • Olive oil
  • Garlic Parsley Salt
  • 2 tbsp Parmesan Cheese
US Units – Metric

Instructions

  • Preheat oven to 415F. Cut eggplant, bell peppers, and asparagus into about three-inch sizes. 
    2 baking pans, one with asparagus and peas and the other with mini peppers and eggplant
  • 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.
    2 baking pans, one with asparagus and peas and the other with mini peppers and eggplant and a jar of oil and garlic salt between the pans
  • Let vegetables cool to a room temperature. Cut cherry tomatoes into halves and add them to the salad. Press garlic cloves into the salad.
    Roasted Vegetables in a bowl with fresh tomatoes and garlic next to the bowl
  • Before serving, sprinkle the salad with Parmesan cheese.
    Roasted Vegetable Salad laid out with each vegetable separate, first mini bell peppers, then peas, asparagus, eggplant and baby tomatoes with parmesan sprinkled on top
Nutrition Facts
Roasted Vegetable Salad
Amount Per Serving
Calories 115 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Cholesterol 1mg 0%
Sodium 54mg 2%
Potassium 834mg 24%
Total Carbohydrates 21g 7%
Dietary Fiber 8g 32%
Sugars 12g
Protein 7g 14%
Vitamin A 71.8%
Vitamin C 157%
Calcium 10.6%
Iron 24.8%
* Percent Daily Values are based on a 2000 calorie diet.
Posted March 13, 2014

About Author

Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.