Roasted Vegetable Salad

Vegetarian
Vegan
Dairy Free
Health score
43%
Roasted Vegetable Salad
83 min.
6
131kcal

Suggestions

Ready for a vibrant and healthy start to your meal? This Roasted Vegetable Salad is the perfect side dish, antipasti, starter, or snack that will delight your taste buds and nourish your body. It's a versatile, vegetarian, vegan, and dairy-free recipe that's both easy to make and packed with flavors. With a total preparation time of 83 minutes, it's ideal for any occasion, from casual gatherings to festive dinners. Each serving comes in at just 131 calories, making it a guilt-free indulgence.

The star of this dish is a colorful array of assorted sweet mini bell peppers, which are roasted to tender perfection and then combined with the freshness of napa cabbage. The dressing, a delightful sesame-ginger concoction, adds an Asian twist that elevates the dish to new heights. To keep it vegan and dairy-free, the recipe relies on plant-based ingredients and olive oil, ensuring a rich flavor profile without compromising on dietary preferences.

Preparation is a breeze with minimal equipment needed – a frying pan and an oven. The process begins with a beautiful roast of the vegetables, which then marries with the crispness of the napa cabbage and the aromatic sesame-ginger dressing. This salad not only adds a colorful pop to your table but also brings a variety of textures and flavors to the palate.

Whether you're a seasoned cook or just starting out, this Roasted Vegetable Salad is a recipe you'll want to add to your repertoire. It's a celebration of simple, wholesome ingredients that come together to create a dish that's as beautiful as it is delicious. So why not give it a try and let the flavors transport you to a place of culinary delight?

Ingredients

  • oz snack peppers sweet assorted mini quartered
  • 0.5 cup basil fresh chopped
  • 0.5 cup basil fresh chopped
  • 0.3 cup parsley fresh chopped
  •  garlic clove chopped
  • cups napa cabbage coarsely chopped
  • tablespoons olive oil 
  • 0.5 teaspoon salt 
  • 0.3 cup sesame-ginger dressing 
  • small zucchini cut into 1/2-inch cubes

Equipment

  • frying pan
  • oven

Directions

  1. Preheat oven to 45
  2. Stir together first 5 ingredients.
  3. Spread in a single layer on a 15- x 10-inch jelly-roll pan.
  4. Bake at 450 for 13 to 15 minutes or until just tender and lightly browned. Cool 20 minutes.
  5. Combine roasted vegetables, cabbage, and next 3 ingredients. Chill 30 minutes to 4 hours. Stir just before serving.

Nutrition Facts

Calories131kcal
Protein6.22%
Fat73.74%
Carbs20.04%

Properties

Glycemic Index
46.83
Glycemic Load
1.08
Inflammation Score
-9
Nutrition Score
14.855652213097%

Flavonoids

Apigenin
5.4mg
Luteolin
0.27mg
Kaempferol
0.1mg
Myricetin
0.4mg
Quercetin
0.38mg

Nutrients percent of daily need

Calories:130.71kcal
6.54%
Fat:11.34g
17.44%
Saturated Fat:1.59g
9.93%
Carbohydrates:6.93g
2.31%
Net Carbohydrates:4.83g
1.76%
Sugar:4.48g
4.98%
Cholesterol:0mg
0%
Sodium:343.72mg
14.94%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.15g
4.31%
Vitamin C:73.46mg
89.04%
Vitamin K:93.48µg
89.03%
Vitamin A:1849.97IU
37%
Folate:73.4µg
18.35%
Vitamin B6:0.31mg
15.63%
Vitamin E:2.12mg
14.15%
Manganese:0.28mg
13.77%
Potassium:354.56mg
10.13%
Fiber:2.1g
8.41%
Calcium:63.1mg
6.31%
Vitamin B2:0.1mg
5.94%
Magnesium:22.27mg
5.57%
Phosphorus:49.83mg
4.98%
Iron:0.88mg
4.86%
Vitamin B1:0.06mg
4.26%
Vitamin B3:0.83mg
4.13%
Copper:0.07mg
3.39%
Zinc:0.42mg
2.81%
Vitamin B5:0.28mg
2.78%
Selenium:0.8µg
1.14%
Source:My Recipes
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