Roasted Vegetable 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.
Other Salads to Try:
Recipe
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
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.
Nutrition Facts
Roasted Vegetable Salad
Amount Per Serving
Calories 115
Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 1mg0%
Sodium 54mg2%
Potassium 834mg24%
Carbohydrates 21g7%
Fiber 8g32%
Sugar 12g13%
Protein 7g14%
Vitamin A 3590IU72%
Vitamin C 129.5mg157%
Calcium 106mg11%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.
Love it!!!! Thank you!!!! Can't wait to try ? Love the finishing touch of Parmesan cheese!
Janna, thank you! I think you will love it but let me know how it goes 😉