Roasted Vegetable Salad with Balsamic Vinaigrette

Name: Roasted Vegetable Salad with Balsamic Vinaigrette
Cuisine: European, Mediterranean
Ingredients: 2 red peppers, cut into 1/2 inch pieces; 1 medium eggplant, cut into 1/2 inch pieces; 1 large yellow squash, cut into 1/2 inch pieces; 1 1/2 cups butternut squash, peeled and cut into 1/2 inch pieces; 2 tablespoons balsamic vinegar; 1 teaspoon Coconut Aminos; 3 cloves garlic, minced; black pepper, to taste

2 steps

Updated at: Thu, 17 Aug 2023 02:36:08 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories89.3 kcal (4%)

Total Fat0.7 g (1%)

Carbs20.6 g (8%)

Sugars10.5 g (12%)

Protein3.2 g (6%)

Sodium59.7 mg (3%)

Fiber6.3 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2red peppers

cut into 1/2 inch pieces

1eggplant

medium, cut into 1/2 inch pieces

1yellow squash

large, cut into 1/2 inch pieces

1 ½ cupsbutternut squash

peeled and cut into 1/2 inch pieces

2 tablespoonsbalsamic vinegar

1 teaspooncoconut aminos

Instructions

Step 1

Preheat oven to 375 degrees F.

Step 2

Toss vegetables with vinegar, Braggs, garlic and black pepper and place on a large parchment-lined or lightly-oiled baking pan. Cover with foil and bake for 30 minutes or until vegetables are tender, stirring occasionally.

View on drfuhrman.com

↑Support creators by visiting their site 😊