Roasted Vegetable Salad

by the Editors of Publications International, Ltd.

Browse the article Roasted Vegetable Salad

Roasted Vegetable Salad Photo
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:
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