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Roasted Vegetable Salad Recipe

Roasted Vegetable Salad Recipe

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Ingredients

Count

Nutrition

418

Calories

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Ingredients:

Serving

1 (8-oz.) package assorted sweet mini bell peppers, quartered
2 small zucchini, cut into 1/2-inch cubes
2 garlic cloves, chopped
2 tbsp olive oil
1/2 tsp salt
4 cups coarsely chopped napa cabbage
1/2 cup chopped fresh basil
1/3 cup sesame-ginger dressing
1/4 cup chopped fresh flat-leaf parsley

Directions:

Preheat oven to 450°. Stir together first 5 ingredients. Spread in a single layer on a 15- x 10-inch jelly-roll pan.
Bake at 450° for 13 to 15 minutes or until just tender and lightly browned. Cool 20 minutes.
Combine roasted vegetables, cabbage, and next 3 ingredients. Chill 30 minutes to 4 hours. Stir just before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	418.3 Kcal (1751 kJ)
Calories from fat	290.11 Kcal
		% Daily Value*
Total Fat	32.23g	50%
Sodium	2080.97mg	87%
Potassium	648.05mg	14%
Total Carbs	27.03g	9%
Sugars	11.21g	45%
Dietary Fiber	1.31g	5%
Protein	6.19g	12%
Vitamin C	67.2mg	112%
Vitamin A	0.6mg	19%
Iron	16.4mg	91%
Calcium	185.7mg	19%

Amount Per 100 g
Calories	66.56 Kcal (279 kJ)
Calories from fat	46.16 Kcal
		% Daily Value*
Total Fat	5.13g	50%
Sodium	331.14mg	87%
Potassium	103.12mg	14%
Total Carbs	4.3g	9%
Sugars	1.78g	45%
Dietary Fiber	0.21g	5%
Protein	0.98g	12%
Vitamin C	10.7mg	112%
Vitamin A	0.1mg	19%
Iron	2.6mg	91%
Calcium	29.6mg	19%

* 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

< 200 kcals

Weightwatchers Points

10.8

Points
12

PointsPlus

Good Points

saturated fat free,
cholesterol free

Bad Points

High in Sodium

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