ROASTED VEGGIE SUMMER SALAD RECIPE BY TASTY
Here's what you need: carrot, baby potato, yellow squash, zucchini, olive oil, salt, pepper, fresh oregano, garlic, radish, mixed greens salad, fresh cilantro, fresh flat-leaf parsley, garlic, salt, pepper, olive oil, lime, red wine vinegar
Provided by Mercedes Sandoval
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400˚F (200˚C).
- On a baking sheet lined with parchment paper, add carrots, potatoes, yellow squash, and zucchini.
- Drizzle with olive oil and season with salt, pepper, oregano, and garlic, and mix to evenly coat the coat the vegetables. *Note: You may need to quarter the potatoes if they are too thick so they roast faster.
- Bake for 25-30 minutes, until the vegetables are golden brown.
- Make the chimichurri dressing: combine the cilantro, parsley, garlic, salt, pepper, olive oil, lime juice, and red wine vinegar in a food processor and blend until smooth.
- Add a large handful of greens to a large bowl. Top with the roasted vegetables and sliced radishes.
- Pour over the chimichurri dressing and toss until evenly distributed.
- Enjoy!
Nutrition Facts : Calories 598 calories, Carbohydrate 55 grams, Fat 41 grams, Fiber 11 grams, Protein 7 grams, Sugar 10 grams
ROASTED SUMMER VEGGIES MEAL PREP RECIPE BY TASTY
Here's what you need: zucchinis, eggplants, yellow onion, garlic, extra virgin olive oil, kosher salt, roma tomatoes
Provided by Marie Telling
Categories Lunch
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven at 350°F (180°C).
- While it's heating, chop zucchini, eggplant, onion, and garlic.
- Then toss them in a large bowl with salt, pepper, and oil. Transfer to a foil-lined sheet tray.
- Bake for 40 minutes, stirring every 10 minutes.
- Meanwhile, score a small 'X' into the bottom of each tomato and microwave them in a bowl for 7 to 10 minutes.
- Once cooled, peel the skin off and roughly dice them.
- After 40 minutes of cooking, increase oven to 400°F (205°C), add the tomatoes, and bake for an additional 25 minutes.
- Let cool, then store in covered container in fridge.
- Enjoy!
Nutrition Facts : Calories 297 calories, Carbohydrate 41 grams, Fat 14 grams, Fiber 11 grams, Protein 6 grams, Sugar 19 grams
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