Mediterranean Roasted Vegetable Salad

More from this source
Foodista.com
Nutrition per serving    (USDA % daily values)
CAL
3444
FAT
574%
CHOL
66%
SOD
204%

Comments

Add a comment

Ingredients for 1 serving

4 Zucchini, halved lengthwise, cut crosswise into 1 1/2-inch pieces

2 lrg Red onions, cut into 1-inch pieces

2 tablespoons Balsamic vinegar

2 tablespoons Dijon mustard

1 1/2 cups Coarsely grated Pecorino Romano cheese

1 Eggplant, cut lengthwise into 1-inch-wide slices (1 1/2-pound)

2 pounds Red-skinned potatoes, cut into 1 x ¾-inch pieces

1 2 1/2 ounces arugula, cut into bite-size pieces

3/4 cup Chopped fresh basil

2 Heads radicchio, cut into 1 1/2-inch pieces

9 tablespoons Olive oil

2 lrg Red bell peppers, cut into 1 1/2-inch squares

You might also like

Autumn Roasted Vegetable Salad
Bijouxs
Roasted Vegetable And Quinoa Salad With Pistachios
Real Simple
Roasted Root Vegetable And Wheat Berry Salad
David Lebovitz
Roasted Winter Root Vegetable Salad
Spoon Fork Bacon
Wild Rice Salad With Roasted Vegetables And Lem...
David Lebovitz
Fire-Roasted Vegetable Salad
Sunset
Quinoa And Roasted Vegetable Salad
Bon Appetit
Poached Egg And Roasted Vegetable Salad
Framed Cooks
White Bean & Roasted Vegetable Salad
The Kitchn
Roasted Vegetable And Chicken Salad
Baked Bree