Oven Baked Salad (Main or Side)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
Portobello Mushrooms (small) 340g = 8 pcs.English cucumber or zucchini 375g = 1 pc.Long (Japanese) Eggplant 250g = 1 pc.Grape Tomatoes 340g = 748lb = 38 pcs.Onion (Medium to Large) 250g~275g = 1 pc.Artichoke Heart (marinated) 225g = 20 pcs.White Kidney or Garbanzo Beans (canned or cooked) 1 cup = 250mLExtra Virgin Olive Oil (for rubbing on veges) 1/4 tbspExtra Virgin Olive Oil (for vinaigrette) 1/2 tbspBalsamic Vinegar (for vinaigrette) 1 tbspItalian Herb Mix 1 tbspSalt & Pepper and/or garlic or chili pepper (as or if you wish to add)
Dice all vegetables in 1/2 ~ 2/3 inch thickness, and rub 1/4 tbsp of extra virgin olive oil to portobello mushrooms and eggplant. Make vinaigrette in a small bowl by adding 1/2 tbsp of extra virgin olive oil and balsamic vinegar. If you like, add salt & pepper and/or garlic for the taste. Preheat the oven at 260 F for 5 min, while evenly spreading the vinaigrette on the bottom of a glass cooking container. Sprinkle Italian herb Mix on to beans (White Kidney or Garbanzo) and mix well.
Put eggplant, portobello mushrooms, and onion into the cooking container and bake for 5 min, then add cucumber and artichoke hearts onto the same cooking container (it's very hot, so be careful!) and bake foe 5 more min. Finally add grape tomatoes and beans into the same baking container and wait for 5 min. There will be some juice from the vegetables and vinaigrette on the bottom of the cooking container, so mix well before serving. Add chili or cayenne pepper for adding heat to it.
Serving Size: makes 6 to 8 servings
Number of Servings: 7
Recipe submitted by SparkPeople user JAXONSPARK.
Put eggplant, portobello mushrooms, and onion into the cooking container and bake for 5 min, then add cucumber and artichoke hearts onto the same cooking container (it's very hot, so be careful!) and bake foe 5 more min. Finally add grape tomatoes and beans into the same baking container and wait for 5 min. There will be some juice from the vegetables and vinaigrette on the bottom of the cooking container, so mix well before serving. Add chili or cayenne pepper for adding heat to it.
Serving Size: makes 6 to 8 servings
Number of Servings: 7
Recipe submitted by SparkPeople user JAXONSPARK.
Nutritional Info Amount Per Serving
- Calories: 90.8
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 121.6 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 2.8 g
- Protein: 2.4 g