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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

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*
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.
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.