Roasted Mediterranean Vegetable Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 189.9
  • Total Fat: 11.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 66.3 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 8.2 g
  • Protein: 5.2 g

View full nutritional breakdown of Roasted Mediterranean Vegetable Salad calories by ingredient
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A wonderfully nutritious salas that's good-looking enough to serve to dinner guests A wonderfully nutritious salas that's good-looking enough to serve to dinner guests
Number of Servings: 4


    1 eggplant
    3 zucchinni
    1 yellow pepper
    1 red pepper
    1 red onion
    3 tbsp of extra virgin olive oil
    2 cloves of garlic, chopped
    a few spriggs of rosemary
    1 pack (185g)ready-washed baby spinach


Pre-heat over to 400F / 200C.
Slice the eggplant and zucchinni lengthways.
Remove the seeds from the peppers and cut them into wide strips.
Cut the red onion into wedges.
Place all vegetables in a large roasting tin and mix with the garlic and rosemary. Drizzle over the olive oil abd toss lightly so the the vegetables are well coated.
Roast in the over for about 30 minutes until the vegetables are slightly charred on the outside and tender in the middle.
Arrange the spinach on four plates. Divide the roasted vegetables into four and pile on top of the spinach.

Number of Servings: 4

Recipe submitted by SparkPeople user DALFYLLAW.

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