Appetizers / Soups / Salads

Roasted Mediterranean Vegetable Salad is for Dinner.

Roasted Mediterranean Vegetable Salad takes 10 minutes to prepare.

Roasted Mediterranean Vegetable Salad takes 30 minutes to cook.

Roasted Mediterranean Vegetable Salad makes 4 servings.

The ingredients for Roasted Mediterranean Vegetable Salad are:

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

Here is how you make Roasted Mediterranean Vegetable Salad:

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: 4Recipe submitted by SparkPeople user DALFYLLAW.

The nutritional information for Roasted Mediterranean Vegetable Salad is:

• 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

The dietary needs meet for Roasted Mediterranean Vegetable Salad is Vegetarian