Roasted vegetable salad
157 reviewsDelicious summer vegetables roasted and served in a salad.
Ingredients
Make sure you have...
Utensils
Oven, Frying pan, Stovetop, Parchment paper
recipe
Step 1
Preheat the oven to 200°C Chop the eggplants and zucchini into 0,5cm strips and quarter the tomatoes. Put everything on a baking tray, season, add olive oil and minced garlic.
Step 2
Bake the vegetables for 20 minutes, then leave to cool once cooked. Meanwhile, halve the olives and the mozzarella. In a hot pan cook the pine nuts for 2 minutes to make them golden.
Step 3
Serve the roasted vegetables, olives, mozzarella, pine nuts on a plate and season. Enjoy!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 426 cal. |
| Fat | 33 g |
| Carbohydrates | 23 g |
| Protein | 16 g |
| Fiber | 10 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Roasted vegetable salad" contains 426 Energy, 33 g of Fat, 23 g of Carbohydrates, 16 g of Protein, 10 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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