Roast Vegetable Salad

This is a great, healthy salad for people who don't like vegetables. Roasted root vegetables mixed with green beans, peppers, and feta cheese. Serve the salad with some crusty bread.
1 fave
Nutrition per serving    (USDA % daily values)
CAL
666
FAT
75%
CHOL
8%
SOD
18%
Uploaded by: ed02568a6cc0

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Ingredients for 6 servings

8 Baby Potatoes

1/4 Pumpkin

2 Sweet Potatoes

2 Zucchini

1 Large Carrot

1 Red Pepper

1 Handful Green Beans

3/4 Cup Feta cheese, crumbled

1/2 Cup Vegetable Oil

Salt & Pepper

Preparation

1.

Cut the potatoes into quarters, and the pumpkin, carrot, and the sweet potatoes into bite size chunks. Toss with oil and salt & pepper. Spread out in a deep baking tray, cover. and cook for 30-40 minutes or until the vegetables are starting to get tender.

2.

While the root vegetables are cooking, cut up the zucchini and the red pepper into bite sized chunks. Toss with oil and salt & pepper. Add to the cooking root vegetables and mix. Cover and continue to cook for 15 more minutes.

3.

Take the tips off the ends of the green beans, and add to the cooking vegetables. Leave uncovered and cook for 10 more minutes. Remove from oven and all to cool for 10 minuts

4.

Crumble in the feta cheese. Serve onto plates and sprinkle on some chopped parsley

View instructions at
brian hanna

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