Roasted vegetable salad

Roasted vegetable salad


The ingredient of Roasted vegetable salad

  1. 4 Lebanese (slender) eggplants, sliced lengthways into thin strips
  2. 3 zucchini, sliced lengthways in thin strips
  3. 1 red capsicum, sliced into thick strips
  4. 4 roma (egg) tomatoes, halved
  5. 1 red onion, cut into wedges
  6. 2 tablespoons olive oil
  7. salt and cracked black pepper
  8. 4 bocconcini, sliced
  9. 1/3 cup store-bought pesto

The instruction how to make Roasted vegetable salad

  1. Preheat oven to 210u00b0C. Place the eggplant, zucchini, red capsicum, tomatoes and onion in a large bowl and toss with the oil, salt and cracked black pepper.
  2. Place vegetables on a baking tray lined with baking paper.
  3. Bake vegetables for 25 minutes or until tender and golden.
  4. Allow to cool for 5 minutes then arrange vegetables on serving plates and top with bocconcini slices.
  5. Serve with pesto and crusty bread if desired.

Nutritions of Roasted vegetable salad

calories: 324.562 calories
calories: 27 grams fat
calories: 9 grams saturated fat
calories: 6 grams carbohydrates
calories: 5 grams sugar
calories: 14 grams protein
calories: 454.38 milligrams sodium
calories: NutritionInformation

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