Asparagus, Yellow Pepper, and Eggplant Salad
Serving Size / Yield
- 1 1/2 lbs fresh trimmed asparagus
- 2 medium yellow bell peppers, seeded and diced
- 1/2 lbs eggplant, sliced.
- 3/4 C Olive Oil
Preheat oven to 400º.
Coat vegetables with olive oil and arrange on baking sheet. Roast asparagus, peppers, and eggplant in oven for up to 10 minutes, turning halfway through. Remove from heat and let cool.
Toss together in bowl with remaining olive oil. Garnish with salt or pepper, then serve.