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Roasted Vegetable Salad Recipe

Roasted Vegetable Salad Recipe

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Ingredients:

Serving

2 small yellow squash , cut into 1-inch pieces (about 2 1/2 cups)
1 green bell pepper , cut into 1/4-inch strips
1/2 onion, cut into 6 wedges and separated
2 tsp extra-virgin olive oil, divided
cooking spray
1 cup halved grape tomatoes
16 pitted kalamata olives, chopped
1 tbsp balsamic vinegar
1 tbsp chopped fresh basil
1 1/2 tsp chopped fresh oregano
1/4 tsp salt
1/4 tsp freshly ground black pepper

Directions:

Preheat oven to 450°.
Combine first 3 ingredients on a large jelly-roll pan. Drizzle with 1 teaspoon oil; toss well. Coat squash mixture with cooking spray; arrange in a single layer. Bake at 450° for 15 minutes. Add tomatoes; turn vegetables with a spatula. Bake 5 minutes or until lightly browned. Remove from oven; cool on a wire rack 10 minutes.
Combine squash mixture, 1 teaspoon oil, olives, and remaining 5 ingredients in a bowl; toss gently. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	92.5 Kcal (387 kJ)
Calories from fat	51.22 Kcal
		% Daily Value*
Total Fat	5.69g	9%
Sodium	316.12mg	13%
Potassium	65.76mg	1%
Total Carbs	8.71g	3%
Sugars	4.64g	19%
Dietary Fiber	0.86g	3%
Protein	0.21g	0%
Vitamin C	30.7mg	51%
Vitamin A	0.7mg	25%
Iron	12.8mg	71%
Calcium	13.6mg	1%

Amount Per 100 g
Calories	67.07 Kcal (281 kJ)
Calories from fat	37.14 Kcal
		% Daily Value*
Total Fat	4.13g	9%
Sodium	229.2mg	13%
Potassium	47.68mg	1%
Total Carbs	6.31g	3%
Sugars	3.37g	19%
Dietary Fiber	0.62g	3%
Protein	0.15g	0%
Vitamin C	22.3mg	51%
Vitamin A	0.5mg	25%
Iron	9.3mg	71%
Calcium	9.9mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

2.2

Points
2

PointsPlus

Good Points

saturated fat free,
cholesterol free

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