Roast Vegetable Salad
Author: Julia McPhee
Nutrition Information
- Serves: 6
- Serving size: 1
- Calories: 51
- Fat: 3.4g
- Saturated fat: 0.5g
- Carbohydrates: 2.7g
- Sodium: 5mg
- Protein: 1.6g
Recipe type: Mains/Dinners
Cuisine: Low Carb
A great barbecue salad or replacement for traditional roasted vegetables.
Ingredients
- 4 Sliced zucchini
- 4 Field mushrooms
- 1 Capsicum
- 1 Red onion
- 6 Garlic cloves
- 2 tbsp Olive or coconut oil
- Salt and pepper
- Crushed ginger and garlic
- 2 tbsp balsamic vinegar
- 1 cup Raw spinach
Instructions
- Toss vegetables in a roasting dish with olive oil, salt, pepper, extra garlic and ginger and vinegar. Bake at 175 degrees for around 30 minutes or until vegetables are cooked, but still crunchy.
- When vegetables are cooked, toss spinach through and serve. This salad goes well with all roasted and barbecued meats, and can be reheated. Top with Olive oil Aioli.
