Photo: Anna Pelzer
Roasted Vegetable Salad
12 ingredients
20 min + 15 min
4 servings
openrecipes
"This is a delicious vegetable salad made with eggplant, yellow squash, asparagus and red pepper. It is colorful as well as delicious."
Estimated Nutrition (whole recipe, rough)
287
Calories
7g
Protein
15g
Fat
37g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 eggplant, quartered and cut into 1/2-inch pieces
- 2 small yellow squash, halved lengthwise and sliced
- 1 bunch fresh asparagus, cut into 2-inch pieces
- 1 red bell pepper, seeded and cut into strips
- 1/2 red onion, sliced
- 4 cloves garlic
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup chopped fresh parsley
- 2 lemons, juiced
- 3 tablespoons chopped fresh oregano
- salt and freshly ground black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes