Recipe Emily's Famous Roasted Vegetable Salad (Side Dish)

Required Ingredients:

• 1 eggplant - quartered lengthwise, and sliced into 1/2 inch pieces
• 2 small yellow squash, halved lengthwise and sliced
• 4 cloves garlic, peeled
• 1/4 cup olive oil, or as needed
• 1 red bell pepper, seeded and sliced into strips
• 1 bunch fresh asparagus, trimmed and cut into 2 inch pieces
• 1/2 red onion, sliced
•  
• 1/4 cup red wine vinegar
• 2 tablespoons balsamic vinegar
• 1/4 cup olive oil
• 2 lemons, juiced
• 1/4 cup chopped fresh parsley
• 3 tablespoons chopped fresh oregano
• salt and freshly ground black pepper to taste

Preparing/Cooking:

• Preheat the oven to 450 degrees F (230 degrees C).
• Grease a large baking sheet.
• Spread the eggplant and squash slices out in an even layer on the prepared baking sheet.
• Place the cloves of garlic off to one side of the pan, so you can find them later.
• Bake for 15 minutes in the preheated ovenWhile the vegetables roast, whisk together the red wine vinegar, balsamic vinegar, olive oil, and lemon juice in a large serving bowl.
• Season with oregano, parsley, salt and pepper.
• Remove the garlic cloves from the oven, and chop or mash.
• Whisk the garlic into the dressing.
• Set aside.
• Remove the vegetables from the oven, and stir the squash and eggplant.
• Layer the asparagus, red onion, and red bell pepper over the top of the eggplant and squash.
• Return to the oven, and bake for another 15 to 20 minutes, or until the asparagus is tender but still bright green.
• When the vegetables are cooked through and slightly toasted, remove them from the oven, and place them in the bowl with the dressing.
• Stir to coat evenly.
• Taste and adjust salt and pepper if necessary.
• Chill for a few hours to marinate the vegetables.

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