Warm Spring Veggie Salad

Warm Spring Veggie Salad

Health Rating
Prep Cook Ready in Servings
10 min 10 min 20 min 1
Scheduled for:
Dinner on Monday

Ingredients for 1

Show Original

1/4 medium Red onion (cut into bite-sized chunks )
1/3 cup Cremini (Italian) mushroom (cut into bit-sized chunks)
1/4 medium Zucchini (cut into bit-sized chunks, optional)
1/4 medium pepper(s) Red bell pepper (cut into bite-sized chunks)
1/2 clove(s) Garlic (chopped )
1/4 tbsp Olive oil
1/4 pinch Sea salt
1/4 dash Black pepper
57 gm Asparagus (trimmed, chopped into 2-inch bits)
1/4 whole lemon(s) Lemon juice
1/4 whole lemon(s) Lemon peel (zest)
1/10 cup Parsley, fresh (chopped)


Preheat oven to 425°F. Add onion, mushrooms, zucchini and red pepper to a large roasting pan.

Drizzle on garlic, olive oil, salt and pepper.

Roast for 10 minutes. Stir in the asparagus and lemon zest. Drizzle on more olive oil, if necessary. Roast another 10 minutes.

Remove from oven. Season again and drizzle on lemon juice. Sprinkle with parsley. Serve warm.

Nutrition Facts

Per Portion

Calories 99
Calories from fat 35
Calories from saturated fat 5.1
Total Fat 3.9 g
Saturated Fat 0.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.5 g
Cholesterol 0
Sodium 51 mg
Potassium 517 mg
Total Carbohydrate 12.5 g
Dietary Fiber 4.2 g
Sugars 5.8 g
Protein 3.5 g

Dietary servings

Per Portion

Fruit 0.2
Vegetables 3.0

Energy sources

Recipe from:
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