Ww Roasted Vegetable Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Roasting brings out the sweetness in these vegetables, which complements the tangy vinegar and salty olives. Ingredients:
2 small squash,summer,yellow cut into 1-inch pieces (about 2 1/ 2 cups) |
1 medium green pepper(s), cut into 1/ 4-inch strips |
1/2 medium onion(s), cut into 6 wedges and separated |
2 tsp olive oil, extra-virgin (divided) |
1 cooking spray |
1 cup grape tomatoes, halved |
16 tbsp olives, kalamata (or similar brand), pitted and chopped |
1 tbsp balsamic vinegar |
1 tbsp basil, chopped |
1 oz. fresh oregano (1 1/2 tsp) , chopped |
1/4 tsp salt |
1/4 tsp black pepper, freshly ground |
Directions:
1. Preheat oven to 450°F.
2. 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°F 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.
3. Combine squash mixture, 1 teaspoon oil, olives and remaining 5 ingredients in a bowl; toss gently. Serve immediately. Yield: 4 servings (serving size: 3â?4 cup).
|
|