Warm Vegetable Salad with Rosemary
Prep Time: | 35 Min | Servings: | 6 servings | Difficulty: | Easy |
Ingredients:
- 1 Eggplant, unpeeled cut in 2 inch cubes
- 2 Red potatoes, unpeeled, cut into 1 inch cubes
- 1 lb. Whole mushrooms
- 2 Carrots, peeled and coarsely chopped
- 2 Zucchini, cut into bite-sized chunks
- 1 Red onion, cut into rings
- 1 Large red bell pepper,
- cut into bite-sized chunks
- 1 Yellow bell pepper,
- cut into bite-sized chunks
- 10 cloves Garlic
- 1 tbsp Canola oil
- 1 tbsp Fresh or dried rosemary
- 1 tbsp Fresh oregano or
- 1 tsp dried oregano
- 1/4 cup Balsamic vinegar
- 1⁄4 tsp Salt
- 1⁄4 tsp Black pepper
- Mixed greens
Directions:
- Preheat oven to 425ºF.
- Spray a large roasting pan with non-stick cooking spray. Add vegetables, garlic, oil and herbs. Mix well. Roast, uncovered for 30 minutes. Stir once or twice during cooking time.
- Turn on the broiler and broil vegetables for about 5 minutes until edges start to brown.
- Remove vegetables from oven and transfer to a serving bowl. Toss with vinegar, salt and pepper. Serve warm over a bed of mixed greens.
Notes:
Nutritional information per serving: Protein 12.4g Total fat 3.7g Carbohydrates 16.5g Calories 138 Sodium 88mg Cholesterol 0mg