Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

Roast all the vegetables together, toss with the peasant bread and seasonings, and serve warm with roast chicken or beef. Serve the salad immediately, while the bread is still crunchy.

James Peterson
Recipe by Cooking Light January 2003

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Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Combine the first 6 ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat. Bake at 400° for 35 minutes or until the vegetables are tender, stirring every 10 minutes.

  • Combine vegetables and bread in a large bowl. Combine chopped cilantro and remaining ingredients, stirring mixture with a whisk. Drizzle juice mixture over vegetable mixture, tossing gently to combine. Serve immediately.

Nutrition Facts

176 calories; calories from fat 25%; fat 4.8g; saturated fat 2g; mono fat 1.7g; poly fat 0.3g; protein 3.8g; carbohydrates 31.8g; fiber 5g; cholesterol 8mg; iron 1.1mg; sodium 288mg; calcium 59mg.
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