Asparagus, Yellow Pepper, and Eggplant Salad

Asparagus, Yellow Pepper, and Eggplant Salad


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This asparagus, yellow pepper and eggplant salad is both savory and nutritious, a delightful side with baked ingredients that add an early 'spring barbecue' flavor to any meal!

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Chicago IL

Time needed

15 min preparation

Serving Size / Yield

2-4 servings


  • 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

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Preheat oven to 400ยบ.

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.

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