Roasted Vegetable Salad

This is a delicious vegetable salad made with eggplant, yellow squash, asparagus and red pepper. It is colorful as well as delicious.

INGRIDIENT

DIRECTION

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Grease a large baking sheet.

Step: 2

Spread eggplant, yellow squash, asparagus, red bell pepper, red onion, and garlic on the prepared baking sheet.

Step: 3

Bake in the preheated oven until vegetables are tender, about 15 minutes. Transfer roasted vegetables to a serving bowl.

Step: 4

Whisk olive oil, vinegar, parsley, lemon juice, oregano, salt, and pepper together in a bowl; pour over roasted vegetables. Toss to coat.

NUTRITION FACT

Per Serving: 193 calories; protein 4.3g; carbohydrates 15.8g; fat 14.1g; sodium 9.1mg.

Product salad is morely of the easiest salads to make . It is high in fibre and water produce . As fruits contain natural sugar , you can have it for eat in mornings . The sweetness in it will give you more energy for the 24 hours and deal with your get sugar producer cravings too.

Salads often get a bad rap for being unsatisfying (if they’re feather like and mean) or unhealthy (if they’re not lean and mean). The substantial middle ground is not being talked more , but it’s precisely where you’ll found the good vegetable fruit that may get weight loss.

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