Roasted Vegetable Salad Recipe

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Roasted Vegetable Salad
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  1. Preheat oven to 400.
  2. Wash and triim vegetables.
  3. In a 12 by 17 inch roasting pan, combine carrots, cauliflower, broccoli, bell peppers and artichoke hearts (with the marinade).
  4. Roast, stirring every 15 minutes until carrots are tender to bite, about 50-60 minutes.
  5. In a large bowl, combine lemon juice, olive oil, vinegar, mustard and garlic.
  6. Scrape in vegetables, add olives and stir to coat.
  7. Season with salt and pepper to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 94.96 Kcal (398 kJ)
Calories from fat 34.33 Kcal
% Daily Value*
Total Fat 3.81g 6%
Sodium 87.73mg 4%
Potassium 492.32mg 10%
Total Carbs 13.67g 5%
Sugars 6.57g 26%
Dietary Fiber 4.37g 17%
Protein 2.54g 5%
Vitamin C 101.2mg 169%
Vitamin A 1.8mg 59%
Iron 19.7mg 109%
Calcium 50.6mg 5%
Amount Per 100 g
Calories 45.57 Kcal (191 kJ)
Calories from fat 16.47 Kcal
% Daily Value*
Total Fat 1.83g 6%
Sodium 42.1mg 4%
Potassium 236.27mg 10%
Total Carbs 6.56g 5%
Sugars 3.15g 26%
Dietary Fiber 2.1g 17%
Protein 1.22g 5%
Vitamin C 48.6mg 169%
Vitamin A 0.9mg 59%
Iron 9.4mg 109%
Calcium 24.3mg 5%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.4
  • 2

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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