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Roasted Vegetable Salad

  • Yield: 6 to 8 servings


  • 1 large eggplant (about 1 1/4 pounds), peeled and cut into 1/2-inch dice
  • 1 large zucchini (about 3/4 pound), cut into 1/2-inch dice
  • 1 medium yellow squash (about 6 ounces), cut into 1/2-inch dice
  • 1 cup chopped yellow onions
  • 1/4 cup olive oil
  • 2 teaspoons salt, or more to taste
  • 1 teaspoon freshly ground black pepper, or more to taste
  • 1/2 cup finely chopped mixed fresh herbs, such as chives, tarragon, dill, chervil, basil, cilantro, and/or flat-leaf parsley
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice


  • Preheat the oven to 350°F.
  • Put the vegetables in a large mixing bowl with the olive oil, salt, and pepper. Toss well to coat evenly.
  • Spread the vegetables in a single layer in a large roasting pan. Roast until soft and golden brown, about 45 minutes. Let cool for 15 minutes.
  • Transfer the vegetables to a large serving bowl and toss with the herbs, extra-virgin olive oil, and lemon juice. Add more salt and pepper if necessary. Serve warm or cold, or at room temperature.