Well Plated · by Erin Clarke★ 4.8 (87)
Roasted Vegetable Salad
NUTRITION · PER SERVING40M COOK
CAL 22%·PRO 30%
CARBS 45G40% OF CAL
12G FIBER0G ADDED11G INTRINSIC22G OTHER11G TOTAL SUGAR
FAT 25G50% OF CAL
6G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Seasonal roasted vegetables with chickpeas and feta cheese in a light Mediterranean dressing. Hearty and colorful, served warm or cold with pita.
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View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium sweet potato
- 1 small head cauliflower or broccoli (cut into florets)
- 3 tablespoons extra virgin olive oil (divided)
- 1 medium zucchini
- 1 small red onion
- 1 (15-ounce) can chickpeas (rinsed and drained)
- 2/3 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- Warm pita (couscous, or quinoa (optional for serving))
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons minced garlic (about 3 cloves)
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
At a glance
PER SERVING · TIME 40M
CAL 22%·PRO 30%
CARBS 45G40% OF CAL
12G FIBER0G ADDED11G INTRINSIC22G OTHER11G TOTAL SUGAR
FAT 25G50% OF CAL
6G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 1029mg
- Total sugar
- 11g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 814mg
- Calcium
- 231mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1029MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.