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Roasted Vegetable Salad on a plate
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Roasted Vegetable Salad

Roasted Vegetable salad is just beyond deliciousness and can easily replace any dinner, because it's very filling.
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 115kcal

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

Calories: 115kcal | Carbohydrates: 21g | Protein: 7g | Fat: 1g | Cholesterol: 1mg | Sodium: 54mg | Potassium: 834mg | Fiber: 8g | Sugar: 12g | Vitamin A: 3590IU | Vitamin C: 129.5mg | Calcium: 106mg | Iron: 4.5mg