Roasted Vegetable Salad
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Roasted Vegetable Salad." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/roasted-vegetable-salad-recipe.htm> 04 July 2008.
Roasted Vegetable Salad
Yield: Makes 2 servings
Ingredients:
1
cup chopped green or yellow bell pepper
1
cup cherry tomatoes
1
cup thinly sliced carrots
1
cup sliced mushrooms
1/2
cup chopped white, Vidalia or other sweet onion
2
tablespoons pitted and chopped kalamata olives
2
teaspoons lemon juice, divided use
1
teaspoon olive oil
1
teaspoon dried oregano
1/2
teaspoon ground black pepper
1
teaspoon sugar substitute (optional)
3
cups chopped stemmed spinach
Preparation:
1.
Preheat oven to 375°F. Toss together on baking sheet green or yellow bell pepper, tomatoes, carrots, mushrooms, onion, olives, 1 teaspoon lemon juice, oil, oregano and black pepper.
2.
Bake 20 minutes, stirring once. Remove from oven and mix in remaining lemon juice and sugar substitute, if desired. Serve vegetable mixture warm over spinach.
Nutritional Information:
| Serving Size: 1/2 of total recipe | |
| Sodium | 314 mg |
| Protein | 5 g |
| Fiber | 6 g |
| Carbohydrate | 20 g |
| Saturated Fat | <1 g |
| Total Fat | 4 g |
| Calories from Fat | 29 % |
| Calories | 121 |
Dietary Exchange:
| Fat | 1 |
| Vegetable | 3 |
This recipe appears in: Vegetable Side Dish