Roasted Vegetable Salad Recipe

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Roasted Vegetable Salad
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Ingredients:

Directions:

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a large baking sheet.
  2. Spread eggplant, yellow squash, asparagus, red bell pepper, red onion, and garlic on the prepared baking sheet.
  3. Bake in the preheated oven until vegetables are tender, about 15 minutes. Transfer roasted vegetables to a serving bowl.
  4. Whisk olive oil, vinegar, parsley, lemon juice, oregano, salt, and pepper together in a bowl; pour over roasted vegetables. Toss to coat.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 188.65 Kcal (790 kJ)
Calories from fat 127.31 Kcal
% Daily Value*
Total Fat 14.15g 22%
Sodium 8.98mg 0%
Potassium 429.94mg 9%
Total Carbs 15.13g 5%
Sugars 7.35g 29%
Dietary Fiber 6.17g 25%
Protein 2.15g 4%
Vitamin C 54.6mg 91%
Vitamin A 0.7mg 25%
Iron 14.1mg 78%
Calcium 70.9mg 7%
Amount Per 100 g
Calories 79.87 Kcal (334 kJ)
Calories from fat 53.91 Kcal
% Daily Value*
Total Fat 5.99g 22%
Sodium 3.8mg 0%
Potassium 182.04mg 9%
Total Carbs 6.4g 5%
Sugars 3.11g 29%
Dietary Fiber 2.61g 25%
Protein 0.91g 4%
Vitamin C 23.1mg 91%
Vitamin A 0.3mg 25%
Iron 6mg 78%
Calcium 30mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.2
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • good source of fiber

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