Mixed Roasted Vegetable Salad

Mixed Roasted Vegetable Salad

  • Prep: 10 min
  • Cook Time: 8 min
  • Total: 18 min
  • Serving: 8 servings

Colorful, hearty and delicious, this mixed roasted vegetable salad, made with green, yellow and red peppers, Portobello mushrooms and eggplant, is a wonderful dish to serve while entertaining.


  • 1 green pepper
  • 1 red pepper
  • 1 yellow pepper
  • 8 ounces Portobello mushroom caps
  • 6 eggplant slices
  • 1/2 cups homemade or purchased Balsamic Vinaigrette Dressing


  1. Prepare your oven broiler.
  2. Cut all of the peppers into strips and then place on a baking sheet with the mushrooms caps and the eggplant slice. Brush the vegetables thoroughly with 1/2 cup of the balsamic dressing and then place in the oven for 8 minutes, turning once.
  3. Once cool, slice the mushrooms and place into a bowl with the other vegetables; toss to coat with the remaining dressing. Serve immediately.


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