Roasted Vegetable Salad

Ingredients

• 1 bunch asparagus fresh cut into 2-inch pieces
• 1  eggplant quartered cut into 1/2-inch pieces
• 0.3 cup parsley fresh chopped
• 4 cloves garlic 
• 2  juice of lemon juiced
• 0.3 cup olive oil 
• 3 tablespoons oregano fresh chopped
• 1  bell pepper red seeded cut into strips
• 0.5  onion red sliced
• 0.3 cup red wine vinegar 
• 4 servings salt and pepper black freshly ground to taste
• 2 small baby squash yellow halved lengthwise sliced

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease a large baking sheet.
2. Spread eggplant, yellow squash, asparagus, red bell pepper, red onion, and garlic on the prepared baking sheet.
3. Bake in the preheated oven until vegetables are tender, about 15 minutes.
4. Transfer roasted vegetables to a serving bowl.
5. Whisk olive oil, vinegar, parsley, lemon juice, oregano, salt, and pepper together in a bowl; pour over roasted vegetables. Toss to coat.