Warm Spring Veggie Salad

Warm Spring Veggie Salad

Health Rating
Prep Cook Ready in Servings
10 min 10 min 20 min 4

Ingredients


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

Instructions


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

2. Drizzle on garlic, olive oil, sea salt and pepper.

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

4. Remove from oven. Season again if needed 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


Pygal51%467.73757247965773196.4767787162617535%300.2183598614075231.5370003803832314%342.1254980379684115.8445541915904551%35%14%CarbohydratesFatProtein

Notes:

Vegetables

provide key vitamins and minerals important for good health and maintenance of the body!

Recipe from:
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