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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 190.5
  • Total Fat: 15.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 24.1 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 2.8 g
  • Protein: 2.8 g

View full nutritional breakdown of Roast Vegetable Salad calories by ingredient
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Roast Vegetable Salad

Submitted by: CHEEKYCHOOK

Introduction

This is a very moveable feast! Any veg, including left overscan be used and therefore cooking time may also vary, but you get the general idea! This is a very moveable feast! Any veg, including left overscan be used and therefore cooking time may also vary, but you get the general idea!
Number of Servings: 3

Ingredients

    Carrots, 0.5 cup chopped
    Broccoli, 0.5 cup, chopped
    Onions, 0.5 cup, chopped
    garlic, sliced
    Red Ripe Tomatoes, 1 cup cherry tomatoes
    Pine Nuts, 3 tbsp dry toasted
    rocket, 2 cups
    Olive Oil, 2 tbsp
    Chopped herbs if desired

Directions

Set oven to 200C.

Toss veg in the oil, season, spreqad in single layer in roastinbg tin and roast in oven for approx 20 mins or untikl browned at the edges.

To serve, place the rocket on the plate, toss the roasted veg(along with any oil in the pan), balsamic vinegar, herbs and scatter pine nuts over the salad. Serve warm.

You can make numerous combinations such as courgette, bail and toasted pine nuts, asparagus with cooked parma ham, crumbled cheese etc, altering the calorific count accordingly of course!

Number of Servings: 3

Recipe submitted by SparkPeople user CHEEKYCHOOK.






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