Email to Rita Flynn      

Recipe Categories: shugga's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES CHILDRENMEALS COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT HOLIDAYfOODS HungryGirl LOWCARBOHYDRATE LOWFAT MainCourseMeal MARINADES MEATS MUFFINS PASTA POTPOURRI POULTRY PRESSURECOOKER RELISHES RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS THESOUTHBEACHDIET VEGETABLES VEGETARIAN WeightWatchers

Emily's Famous Roasted Vegetable Salad




Source of Recipe


Allrecipes.com by Emily B.






List of Ingredients



• 1 eggplant, quartered and sliced into 1/2 inch pieces
  
• 2 small yellow squash, halved lengthwise and sliced
  
• 4 cloves garlic, minced
  
• 1 red pepper, seeded and sliced into large cubes
  
• 1 bunch fresh asparagus, trimmed and cut into 2 inch pieces
  
• 1/2 red onion sliced
  
• 1 small head of broccoli, cut into small flowerets
  
• 1 small head cauliflower, broken into small pieces
  
• 1/4 cup olive oil or more if needed
  
• 1/4 cup red wine vinegar
  
• 2 tablespoons balsamic vinegar
  
• 1/4 cup olive oil
  
• 2 lemons, juiced
  
• 1/4 cup chopped fresh parsley
  
• 3 tablespoons fresh chopped oregano
  
• salt and pepper to taste
  






Instructions



1. Preheat oven to 450 degrees F. Grease a large baking pan with olive oil.
   
2. Put the vegetables in the baking pan. Toss with the rest of the 1/4 cup olive oil. Stir while baking.
   
3. Roast vegetables for 30 minutes.
   
4. Whisk together wine vinegar, balsamic vinegar, 1/4 cup olive oil, and lemon juice in a large serving bowl. Season with oregano, parsley, salt and pepper. Set aside.
   
5. When the vegetables are done, remove from oven and place in bowl with dressing. Toss lightly and serve.