Eosinophilic Esophagitis Friendly Classic Roasted Vegetable Salad
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Learn more →Ingredients
4 servings
For the roasted vegetables
- 1 medium zucchini, cut into 1-inch pieces
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch wedges
- 1 cup cherry tomatoes
- 1 bunch asparagus (about 12 oz), tough ends snapped off, cut into 2-inch pieces
- 3 tbsp olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
For the vinaigrette
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 small garlic clove, finely minced
- ¼ tsp salt
- ¼ cup olive oil
For the salad
- 4 cups baby arugula
- ¼ cup shaved parmesan cheese (optional)
Can be omittedshaved parmesan
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the zucchini, red bell pepper, and red onion in a single layer on a large rimmed baking sheet. Drizzle with 2 tbsp of the olive oil, sprinkle with the salt and black pepper, and toss to coat evenly.
- 2
Roast for 15 minutes, until the vegetables begin to soften and color at the edges. Add the cherry tomatoes and asparagus to the baking sheet, drizzle with the remaining 1 tbsp olive oil, and toss gently to combine.
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