Dinner

Roasted Vegetable Salad is for Dinner.

Roasted Vegetable Salad takes 10 minutes to prepare.

Roasted Vegetable Salad takes 20 minutes to cook.

Roasted Vegetable Salad makes 2 servings.

The ingredients for Roasted Vegetable Salad are:

4 slices eggplant 4 oz.
8 slices zucchini 4 oz.
2 thick slices red onion 2.2 oz.
4 thick slices red pepper 3.2 oz.
1 medium red potato 6 oz.
kosher (or regular) salt and pepper
2 tsp. olive oil
sundried tomatoes (optional)

salad greens approx. 1 oz . each


Vinaigrette

1/4 clove garlic
1 1/2 tsp. shallot or onion chopped fine
1/2 tsp. dijon mustard
1 tblsp. maple syrup
1 tblsp. raspberry vinegar (or red wine vinegar)
1 1/2 tsp. red wine vinegar
3 tblsp. olive oil

Here is how you make Roasted Vegetable Salad:

Makes 2 main dish salads or 3 side salads.Preheat oven 450 degreesLine baking sheet with parchment paper or foilall veggie slices should be just over 1/4 " thick 4 slices eggplant, (cut eggplant slices in half), 8 slices zucchini, 2 slices onion,4 slices red pepper.Poke potato with a fork. Microwave 45 sec. each side.Sprinkle all with salt and pepper.Brush with oil.Roast on bottom rack, 10 minutes.Turn and roast 10. more minutes.Chop sun dried tomatoes.Arrange salad greens. Make dressing-shake in a bottle or jar. Divide roasted veggies over the 2 plates of greens.Number of Servings: 2Recipe submitted by SparkPeople user CTUPTON.

The nutritional information for Roasted Vegetable Salad is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 199.6

• Total Fat: 5.0 g
• Cholesterol: 0.0 mg
• Sodium: 1,063.4 mg
• Total Carbs: 35.5 g
• Dietary Fiber: 5.8 g
• Protein: 4.8 g

The dietary needs meet for Roasted Vegetable Salad is Gluten Free