Preppy Kitchen · by John Kanell★ 5.0 (7)
Roasted Vegetable Salad
NUTRITION · PER SERVING50M COOK
CAL 15%·PRO 14%
CARBS 37G49% OF CAL
7G FIBER0G ADDED12G INTRINSIC18G OTHER12G TOTAL SUGAR
FAT 15G43% OF CAL
4G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted sweet potato, zucchini, bell pepper, and red onion tossed with a simple vinaigrette and cheese. Warm, hearty, and full of color. Perfect for potlucks or packed lunches.
mainamericansalad🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Preppy Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 sweet potatoes (peeled and diced (about 3 cups, 1 pound/450g))
- 2 zucchini (chopped (about 2½ cups, 1 pound/450g))
- 1 bell pepper (seeded and chopped (about 1½ cups, 7 ounces/200g))
- 1 red onion (sliced (about 2½ cups, 10 ounces/285g))
- 3 tablespoons olive oil
- 1 ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup crumbled feta cheese ((72g))
- ¼ cup chopped fresh parsley ((8g))
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 garlic clove (minced)
- 1 teaspoon salt
At a glance
PER SERVING · TIME 50M
CAL 15%·PRO 14%
CARBS 37G49% OF CAL
7G FIBER0G ADDED12G INTRINSIC18G OTHER12G TOTAL SUGAR
FAT 15G43% OF CAL
4G SAT11G 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
- 30m
- Sodium
- 1815mg
- Total sugar
- 12g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 927mg
- Calcium
- 166mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1815MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.