Roasted Vegetable Salad

Oxmoor House
Roasted Vegetable Salad Recipe
Oxmoor House
4 servings (serving size: 3/4 cup)


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2 small yellow squash, cut into 1-inch pieces (about 2 1/2 cups)
1 green bell pepper, cut into 1/4-inch strips
1/2 onion, cut into 6 wedges and separated
2 teaspoons extra-virgin olive oil, divided
Cooking spray
1 cup halved grape tomatoes
16 pitted kalamata olives, chopped
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh basil
1 1/2 teaspoons chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


Prep: 18 Minutes
Cook: 20 Minutes
Cool: 10 Minutes

Preheat oven to 450°.

Combine first 3 ingredients on a large jelly-roll pan. Drizzle with 1 teaspoon oil; toss well. Coat squash mixture with cooking spray; arrange in a single layer. Bake at 450° for 15 minutes. Add tomatoes; turn vegetables with a spatula. Bake 5 minutes or until lightly browned. Remove from oven; cool on a wire rack 10 minutes.

Combine squash mixture, 1 teaspoon oil, olives, and remaining 5 ingredients in a bowl; toss gently. Serve immediately.

Created date

March 2010

Nutritional Information

Calories 116
Fat 6.8 g
Satfat 0.9 g
Protein 2.5 g
Carbohydrate 13.3 g
Cholesterol 0 mg
Iron 0.9 mg
Sodium 397 mg
Caloriesfromfat 49 %
Fiber 3.5 g
Calcium 40 mg