Emily's Famous Roasted Vegetable Salad
Serves: 6
Roxane Raynor
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
50
Sourness
45
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
4 cloves
Garlic (peeled)1 cup
Olive Oil1 cup
Red Wine Vinegar2 tbsps
Balsamic Vinegar1 cup
Parsley (chopped fresh)3 tbsps
Oregano (chopped fresh)1
SaltDirections:
1
Preheat the oven to 450 degrees F (230 degrees C)
2
Grease a large baking sheet
3
Spread the eggplant and squash slices out in an even layer on the prepared baking sheet
4
Place the cloves of garlic off to one side of the pan, so you can find them later
5
Bake for 15 minutes in the preheated oven While the vegetables roast, whisk together the red wine vinegar, balsamic vinegar, olive oil, and lemon juice in a large serving bowl
6
Season with oregano, parsley, salt and pepper
7
Remove the garlic cloves from the oven, and chop or mash
8
Whisk the garlic into the dressing
9
Set aside
10
Remove the vegetables from the oven, and stir the squash and eggplant
11
Layer the asparagus, red onion, and red bell pepper over the top of the eggplant and squash
12
Return to the oven, and bake for another 15 to 20 minutes, or until the asparagus is tender but still bright green
13
When the vegetables are cooked through and slightly toasted, remove them from the oven, and place them in the bowl with the dressing
14
Stir to coat evenly
15
Taste and adjust salt and pepper if necessary
16
Chill for a few hours to marinate the vegetables