Appetizers / Soups / Salads

Roasted Vegetable Salad Plate takes 30 minutes to prepare.

Roasted Vegetable Salad Plate takes 45 minutes to cook.

Roasted Vegetable Salad Plate makes 6 servings.

The ingredients for Roasted Vegetable Salad Plate are:

12 oz small red bliss potatoes, quartered
2.5 cups butternut squash, cubed
3 cups red bell pepper, cubed
2 red onions, sliced in 1/4" rings
9oz Japanese Eggplant, sliced in 1/4" crosswise

6T lite balsamic vinaigrette
1.5 T whole grain mustard
1T fresh parsely

1.5 cups (8oz) grape tomatoes, halved
6oz mixed salad greens
6T blue cheese crumbles

Here is how you make Roasted Vegetable Salad Plate:

Boil potatoes and squash until tender with a fork, then drain and cool quickly.Spray sheet pan with cooking spray, arrange red pepper, onion and eggplant in single layer and spray surface with spray. Roast at 450F until tender and browned.Combin viaigrette, mustard and parsley for dressing and mix well.Combine potato, squash, pepper, onion, eggplant, tomato and dressing. Toss gently to evenly coat.Portion 1 oz lettuce mix on 6 small plates, then top with 1 cup vegetable mix on each plate. Top with 1T blue cheese each.Makes 6 salads.Number of Servings: 6Recipe submitted by SparkPeople user BALLIETJ.

The nutritional information for Roasted Vegetable Salad Plate is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 197.4

• Total Fat: 5.6 g
• Cholesterol: 6.3 mg
• Sodium: 601.8 mg
• Total Carbs: 34.0 g
• Dietary Fiber: 5.3 g
• Protein: 6.2 g