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Roasted Vegetable Salad


Roasted Vegetable Salad

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

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