Photo: Alexander Maasch
Roasted Summer Vegetables with Goat Cheese
13 ingredients
Serves 4.
openrecipes
This vegetable salad, inspired by Spanish
Estimated Nutrition (whole recipe, rough)
399
Calories
11g
Protein
23g
Fat
34g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Orange Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 Tbs. olive oil
- 1 lb. red or orange bell peppers, seeded and cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 lb. slender eggplant, cut into 1-inch pieces
- 1/2 lb. zucchini, cut into 1-inch pieces
- 3 garlic cloves, minced
- 3/4 tsp. ground cumin
- 3/4 tsp. smoked paprika
- 3/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 3 Tbs. sherry vinegar or red wine vinegar
- 1 romaine lettuce head, separated into leaves
- 4 oz. fresh goat cheese, crumbled
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes