Roasted Vegetable Salad Recipe

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

Per ServingPer 100 g
Amount Per 1 Serving
Calories 832.7 Kcal (3486 kJ)
Calories from fat 339.14 Kcal
% Daily Value*
Total Fat 37.68g 58%
Sodium 880.57mg 37%
Potassium 3409.63mg 73%
Total Carbs 109.69g 37%
Sugars 49.78g 199%
Dietary Fiber 36.98g 148%
Protein 18.45g 37%
Vitamin C 703.2mg 1172%
Vitamin A 14.2mg 473%
Iron 157.6mg 875%
Calcium 395.5mg 40%
Amount Per 100 g
Calories 49.21 Kcal (206 kJ)
Calories from fat 20.04 Kcal
% Daily Value*
Total Fat 2.23g 58%
Sodium 52.04mg 37%
Potassium 201.49mg 73%
Total Carbs 6.48g 37%
Sugars 2.94g 199%
Dietary Fiber 2.19g 148%
Protein 1.09g 37%
Vitamin C 41.6mg 1172%
Vitamin A 0.8mg 473%
Iron 9.3mg 875%
Calcium 23.4mg 40%

* 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

  • 19
  • 20

Good Points

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

Bad Points

  • High in Sodium

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