Eggplant-Olive Salad
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Eggplant-Olive Salad calories by ingredient
Introduction
This recipe is something i do when i have left over veggies so this is to the best of my guessing on actual amounts. This recipe is something i do when i have left over veggies so this is to the best of my guessing on actual amounts.Number of Servings: 4
Ingredients
-
.25 Cup of squash cut into 2" pieces
.25 cups of eggplant cut into 2" pieces
.25 cups carrots chopped
.25 cups red bell pepper
1 tbsp extra light olive oil
1 Red Tomatoe diced
.5 cups kalmata olives, pitted
2 tbsp Fresh parsley
1/2 tsp ea of salt & pepper
Directions
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.