Italian

Roasted Vegetable Salad is for Salad.

Roasted Vegetable Salad takes several minutes to prepare.

Roasted Vegetable Salad takes several minutes to cook.

Roasted Vegetable Salad makes 4 servings.

The ingredients for Roasted Vegetable Salad are:

2 c. sliced zucchini (about 2 small)
2 fresh medium red bell peppers
2 medium summer squash
4 cloves garlic, minced
10 spears fresh asparagus
2 c. fresh mushrooms
8 Tbsp (1/4 c. fat free italian dressing
4 t. reduced-fat parmasan cheese

Here is how you make Roasted Vegetable Salad:

1. Spray large baking pan with non-stick cooking or olive oil spray.2. Slice zucchini & summer squash into rounds (or half-rounds if large). Slice red peppers into 1/2 strips. Slice mushrooms into quarters. Cut asparagus into 1-1/2 inch pieces.3. Layer vegetables shallow layer in baking dish.4. Bake vegetables at 400 degrees for 20-30 minutes, or until tender.5. In a bowl, toss roasted vegetables with the fat-free Italian (or fat-free balsamic) salad dressing. Note: 8 Tbsp equals about 1/4 c. salad dressing.6. Divide roasted vegetables and spinach into equal portions. Serve roasted vegetables on bed of spinach. Sprinkle each serving with 1 t. reduced-fat grated parmesan cheese.Number of Servings: 4Recipe submitted by SparkPeople user YASMINDURAN.

The nutritional information for Roasted Vegetable Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 124.3

• Total Fat: 2.1 g
• Cholesterol: 6.0 mg
• Sodium: 569.3 mg
• Total Carbs: 22.8 g
• Dietary Fiber: 6.6 g
• Protein: 8.0 g

Roasted Vegetable Salad is Italian cuisine.

The dietary needs meet for Roasted Vegetable Salad is Vegetarian