Lunch

Roast Vegetable Salad is for Lunch.

Roast Vegetable Salad takes 10 minutes to prepare.

Roast Vegetable Salad takes 20 minutes to cook.

Roast Vegetable Salad makes 3 servings.

The ingredients for Roast Vegetable Salad are:

Carrots, 0.5 cup chopped
Broccoli, 0.5 cup, chopped
Onions, 0.5 cup, chopped
garlic, sliced
Red Ripe Tomatoes, 1 cup cherry tomatoes
Pine Nuts, 3 tbsp dry toasted
rocket, 2 cups
Olive Oil, 2 tbsp
Chopped herbs if desired

Here is how you make Roast Vegetable Salad:

Set oven to 200C.Toss veg in the oil, season, spreqad in single layer in roastinbg tin and roast in oven for approx 20 mins or untikl browned at the edges.To serve, place the rocket on the plate, toss the roasted veg(along with any oil in the pan), balsamic vinegar, herbs and scatter pine nuts over the salad. Serve warm.You can make numerous combinations such as courgette, bail and toasted pine nuts, asparagus with cooked parma ham, crumbled cheese etc, altering the calorific count accordingly of course!Number of Servings: 3Recipe submitted by SparkPeople user CHEEKYCHOOK.

The nutritional information for Roast Vegetable Salad is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 190.5

• Total Fat: 15.4 g
• Cholesterol: 0.0 mg
• Sodium: 24.1 mg
• Total Carbs: 12.7 g
• Dietary Fiber: 2.8 g
• Protein: 2.8 g