Roast Vegetable Salad
 
 
A great barbecue salad or replacement for traditional roasted vegetables.
Author:
Recipe type: Mains/Dinners
Cuisine: Low Carb
Serves: 6
Ingredients
  • 4 Sliced zucchini
  • 4 Field mushrooms
  • 1 Capsicum
  • 1 Red onion
  • 6 Garlic cloves
  • 2 tbsp Olive or coconut oil
  • Salt and pepper
  • Crushed ginger and garlic
  • 2 tbsp balsamic vinegar
  • 1 cup Raw spinach
Instructions
  1. Toss vegetables in a roasting dish with olive oil, salt, pepper, extra garlic and ginger and vinegar. Bake at 175 degrees for around 30 minutes or until vegetables are cooked, but still crunchy.
  2. When vegetables are cooked, toss spinach through and serve. This salad goes well with all roasted and barbecued meats, and can be reheated. Top with Olive oil Aioli.
Nutrition Information
Serving size: 1 Calories: 51 Fat: 3.4g Saturated fat: 0.5g Carbohydrates: 2.7g Sodium: 5mg Protein: 1.6g
Recipe by Julia McPhee at http://www.jmcphee.com/2015/04/19/roast-vegetable-salad/