Warm Roasted Vegetable Salad Recipe
Recipe By What’s Cooking America
4.8
22 Rating -
Rate
Non Vegdiet
50minstotal
50m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Warm Roasted Vegetable Salad Recipe
- 1/4 Red bell pepper, halved and seeded
- 1/4 Orange bell pepper, halved and seeded
- 1/4 inch 1 acorn squash, cut into wedges
- 1/4 inch 1 garnet sweet potato, peeled and cut into chunks
- 1/2 Red onions, quartered lengthwise into wedges
- 0.06 cup Olive Oil, Extra Virgin
- 2 Large basil leaves small of fresh basil leaves
- 2 Cherry tomatoes
- teaspoon Teaspoons basil pesto
- As required Chunks of goat cheese
- 1 Medium plum tomatoes, halved
- As required Coarse salt or sea salt and freshly ground black pepper to taste
- As required Basil leaves
- As required Lemon wedges
Nutrition
value
value
461
calories per serving
17 g Fat4 g Protein71 g Carbs5 g FiberOther
Current Totals
- Fat17g
- Protein4g
- Carbs71g
- Fiber5g
MacroNutrients
- Carbs71g
- Protein4g
- Fiber5g
Fats
- Fat17g
Vitamins & Minerals
- Calcium61mg
- Iron1mg
- Vitamin A1773mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B998mcg
- Vitamin B120mcg
- Vitamin C169mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium49mg
- Manganese< 1mg
- Phosphorus96mg
- Selenium< 1mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By What’s Cooking America