Roasted Vegetable Salad Recipe | Vegetarian Times Skip to main content

Roasted Vegetable Salad

This is a great recipe to make ahead when there’s extra room on the grill. Try arranging vegetables in rows on a platter, tapas style

Ingredients: 

Ingredients: 

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3 Tbs. canola oil
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1 serrano chile, seeded and chopped (2 tsp.)
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2 cloves garlic, minced (2 tsp.)
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1 tsp. minced fresh ginger
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1 medium Vidalia onion, sliced (1 ½ cups)
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1 medium red bell pepper, sliced (1 ½ cups)
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1 medium eggplant, sliced lengthwise (¾ lb.)
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1 medium yellow squash, sliced lengthwise (½ lb.)
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3 medium portobello mushroom caps, gills removed (½ lb.)
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¼ cup coarsely chopped fresh parsley
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2 Tbs. lime juice

Instructions: 

  1. Preheat broiler or grill. Coat baking sheet with cooking spray, if broiling. Combine oil, serrano chile, garlic, and ginger in large bowl. Season with salt and pepper. Add onion, bell pepper, eggplant, squash, and mushroom caps; toss to coat.
  2. Place vegetables on prepared baking sheet or grill, and broil or grill 8 to 12 minutes, or until cooked through, turning once. Transfer to platter or bowl.
  3. Sprinkle vegetables with parsley and lime juice, and season with salt and pepper.

Nutrition Information: 

Calories: 
118
Protein: 
3 g
Total Fat: 
7.5 g
Saturated Fat: 
0.5 g
Carbohydrates: 
13 g
Cholesterol: 
0 mg
Sodium: 
396 mg
Fiber: 
4 g
Sugar: 
5 g
Yield: 
Serves 6

Comments on this Recipe

This looks good! Good suggestion for mixing all the vegetables like this!

yum

Hi, I subscrib to Vegetarian magazine. I truly enjoy this one and hope to continue getting it.