Photo: Anna Pelzer
Roasted Vegetable Salad
10 ingredients
10 min + 25 min
10
openrecipes
Serve this warm, room temperature or even cold. Whichever you prefer.
Estimated Nutrition (whole recipe, rough)
318
Calories
11g
Protein
15g
Fat
41g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Green Beans | 1 cup (100g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- 1 head Small Broccoli, Chopped
- 1 head Small Cauliflower, Chopped
- 1 whole Small Zucchini, Chopped
- 1 whole Red Onion,chopped
- 1 whole Yellow Bell Pepper, Seeded And Chopped
- 3 cloves Garlic, Smashed And Peeled
- 2 cups Fresh Green Beans, Whole
- ½ pints Baby Bella Or Crimini Mushrooms ,sliced In Half
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Balsamic Vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes