Roasted Vegetable Salad

Roasted Vegetable Salad

Roasted Vegetable Salad


Makes 2 servings


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


  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
Calories 121
Calories from Fat 29 %
Total Fat 4 g
Saturated Fat <1 g
Carbohydrate 20 g
Fiber 6 g
Protein 5 g
Sodium 314 mg

Dietary Exchange

Vegetable 3
Fat 1

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