Roast Vegetable Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Carrots, 0.5 cup choppedBroccoli, 0.5 cup, chopped Onions, 0.5 cup, chopped garlic, slicedRed Ripe Tomatoes, 1 cup cherry tomatoes Pine Nuts, 3 tbsp dry toastedrocket, 2 cupsOlive Oil, 2 tbsp Chopped herbs if desired
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.
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.
Nutritional Info 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
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