Recipe by Member recipes

Roasted Vegetable Salad

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Parve Parve
Medium Medium
0 Servings
Allergens

Contains

- Egg

Ingredients

Dressing

  • 1 T Vinegar

  • 2 cloves garlic, crushed

  • 3 T olive oil

  • 2 T water

  • salt and pepper to taste

  • 2 T Mayonnaise

  • 1 T honey

Roasted Vegetable Salad

  • 2 small green squash

  • 2 red peppers

  • 2 yellow peppers

  • 2 bags Romaine lettuce

  • 2 T lemon juice

  • 1 med eggplant

Directions

Prepare the Roasted Vegetable Salad

1.

Prepare a large frying pan. Sautée all the vegetables besides for the lettuce. Alternatively you can bake them on a cookie sheet on 425 for 1/2 hr to 45 minutes.

2.

Mix all dressing ingredients. Serve the vegetables warm on top of the lettuce. Mix in dressing prior to serving.

Roasted Vegetable Salad

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