TLC Cooking "Roasted Vegetable Salad"

Roasted Vegetable Salad

Roasted Vegetable Salad

YIELD Makes 2 servings
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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:

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.
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.

This recipe appears in: Vegetable Side Dish

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Fat	1
Vegetable	3

Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.

Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.