Eggplant-Olive Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
.25 Cup of squash cut into 2" pieces.25 cups of eggplant cut into 2" pieces.25 cups carrots chopped .25 cups red bell pepper1 tbsp extra light olive oil1 Red Tomatoe diced.5 cups kalmata olives, pitted2 tbsp Fresh parsley1/2 tsp ea of salt & pepper
1. Preheat oven to 420C.
2. Put squash, eggplant, carrot and bell pepper onto baking sheet and drizzle with olive oil.
3. Roast veggies for approx 20 min or until golden brown, turning once to make sure even cooking.
4. Let roasted veggies cool until able to handle.
5. Place roasted veggies and remaining ingrediants into a medium bowl and stir until evenly mixed.
Serves approx 4
Number of Servings: 4
Recipe submitted by SparkPeople user THEBIGREDDUDE.
2. Put squash, eggplant, carrot and bell pepper onto baking sheet and drizzle with olive oil.
3. Roast veggies for approx 20 min or until golden brown, turning once to make sure even cooking.
4. Let roasted veggies cool until able to handle.
5. Place roasted veggies and remaining ingrediants into a medium bowl and stir until evenly mixed.
Serves approx 4
Number of Servings: 4
Recipe submitted by SparkPeople user THEBIGREDDUDE.
Nutritional Info Amount Per Serving
- Calories: 217.0
- Total Fat: 18.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,311.6 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 1.1 g
- Protein: 0.7 g
Member Reviews