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Roasted Vegetable Salad takes 20 minutes to prepare.

Roasted Vegetable Salad takes 45 minutes to cook.

Roasted Vegetable Salad makes 8 servings.

The ingredients for Roasted Vegetable Salad are:

6 roma tomatoes, in wedges
2 medium zucchinis sliced
1 small eggplant, cubed
1 jalapeno, diced
2 bell peppers sliced
2 cups mushrooms, whole
1 tbsp canola oil
2 Tbsp Newman's Own Lighten Up Vinigrette (your choice)

Here is how you make Roasted Vegetable Salad:

Coat pan with oil. Spread veggies over pan evenly. Cook at about 375 for 45 minutes. Once veggies are done, toss with dressing. Serve at room temperature. Number of Servings: 8Recipe submitted by SparkPeople user BRAINSCIENTIST.

The nutritional information for Roasted Vegetable Salad is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 52.8

• Total Fat: 2.5 g
• Cholesterol: 0.0 mg
• Sodium: 138.9 mg
• Total Carbs: 7.3 g
• Dietary Fiber: 2.0 g
• Protein: 1.5 g