Photo: Anna Pelzer
Balsamic Roasted Vegetable Salad
13 ingredients
30 min + 55 min
6 servings
openrecipes
"This salad is a blend of roasted red onion, new potatoes, peppers, cherry tomatoes and baby spinach tossed in balsamic vinegar and sprinkled with toasted pine nuts. Lovely for summer barbecues."
Estimated Nutrition (whole recipe, rough)
738
Calories
16g
Protein
37g
Fat
97g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine | 1 oz (28g) | 191 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Red Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Yellow Bell Pepper | 1 medium (119g) | 31 |
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 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
- 12 new potatoes, halved
- 2 large red onions, each cut into 8 wedges
- 2 large yellow bell peppers, seeded and cubed
- 4 cloves garlic, peeled
- 1 eggplant, thickly sliced (optional)
- 1 teaspoon chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 2 tablespoons olive oil
- salt to taste
- 1 pint cherry tomatoes, halved
- 1/3 cup toasted pine nuts
- 1 (10 ounce) bag baby spinach leaves
- 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 allrecipes ·
Recipe sourced from
openrecipes