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:
Share Some Love ❤️
- 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
- 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.