Vegetarian

Roasted Vegetables Salad is for Side Dish.

Roasted Vegetables Salad takes 30 minutes to prepare.

Roasted Vegetables Salad takes 30 minutes to cook.

Roasted Vegetables Salad makes 5 servings.

The ingredients for Roasted Vegetables Salad are:

450 gr Eggplant, fresh
200 gr Squash, Summer
275 gr Zucchini
185 gr Green Bell Pepper
150 gr Mushrooms, fresh
1 large Onions, raw
3 tsp Garlic
2 tbsp Parmesan Cheese, grated
2 tbsp Extra Virgin Olive Oil
2 tbsp (C) Vinegar
1 dash Pepper, black
0.50 tsp Salt
2 sprigs Parsley

Here is how you make Roasted Vegetables Salad:

Whether oven roasting or grilling, cut all vegetables in halves, slices or spears, place in large bowl and drizzle with 1 of the tablespoons of oil. Toss and rub around to coat. Place on cookie sheet or lay on grill grate (for grilling, I still use a frying pan for the mushrooms and onions.) Can also make veggie kabobs and grill too.Roast or grill vegetables until soft. Allow to cool and cut into bit size chunks if necessary. Mix the remaining oil and dressing spices and pour over the pasta and vegetables. Sprinkle with cheese. Serve warm or chilled.If not following a Keto Low Carb diet, can add small pasta of your choice. While vegetables are cooking, cook and set aside the pasta.

The nutritional information for Roasted Vegetables Salad is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 127.5

• Total Fat: 6.6 g
• Cholesterol: 1.6 mg
• Sodium: 277.5 mg
• Total Carbs: 16.2 g
• Dietary Fiber: 5.6 g
• Protein: 4.5 g

The dietary needs meet for Roasted Vegetables Salad is Low Carb