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Roasted Vegetable Salad

 

.
31

Yield

6

servings

Prep

10

min

Cook

25

min

Ready

38

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

4 each italian plum (roma) tomatoes
2 each sweet bell peppers
red, yellow or orange
*
1 large sweet vidalia onions
2 each yellow summer squash
*
2 each zucchini
4 small new potatoes
*
2 tablespoons olive oil
1 tablespoon balsamic vinegar
3 cloves garlic
minced
½ teaspoon salt
¼ teaspoon black pepper
*
¼ cup basil
shredded fresh
*

Directions

Preheat oven to 425F (220C).

Slice tomatoes in half and squeeze out all seeds and juice.

Place tomatoes in a mixing bowl, adding vegetables as they are cut.

Seed and cut peppers into long narrow triangles.

Slice onion thickly, then separate into rings.

Slice squash and zucchini into long ½-inch (1-cm) strips.

Cut potatoes in half or quarters so they are no more than 1½ inches (3½ cm) wide.

Whisk olive oil with vinegar and garlic.

Drizzle over top. Sprinkle with salt and pepper.

Gently toss.

Spread vegetables in a single layer on an ungreased baking sheet.

Bake in centre of a preheated 425F (220C) oven, stirring twice, for about 25 minutes.

Spoon into a bowl.

Sprinkle with basil.

Gently toss.

Salad is best served warm the day it is made.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 8947% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 213mg 9%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 9%
Sugars g
Protein 5g
Vitamin A 16% Vitamin C 43%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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