Warm Spring Veggie Salad

12 20 93
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 4
Warm Spring Veggie Salad
Health Highlights


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)
1 tbsp Extra virgin olive oil
2 clove(s) Garlic (chopped)
1 pinch Sea Salt
1 dash Black pepper
227 gm Asparagus (trimmed, chopped into 2-inch bits)
1 whole lemon(s) Lemon peel (zest)
1 whole lemon(s) Lemon juice
1/4 cup Parsley, fresh (chopped)


  1. Preheat oven to 425°F. 
  2. Add onion, mushrooms, zucchini, and red pepper to a large roasting pan.
  3. Drizzle with olive oil and sprinkle with garlic, sea salt, and pepper. Roast for 10 minutes. 
  4. Stir in the asparagus and lemon zest. Drizzle with more olive oil, if necessary. Roast another 10 minutes.
  5. Remove from oven. Season again if needed and drizzle on lemon juice. Sprinkle with parsley. Serve warm.


Nutritional Highlight:

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

Nutrition Facts

Per Portion

Calories 93
Calories from fat 35
Calories from saturated fat 5.2
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 46 mg
Potassium 626 mg
Total Carbohydrate 12.6 g
Dietary Fiber 4.3 g
Sugars 5.8 g
Protein 4.2 g

Dietary servings

Per Portion

Fruit 0.2
Vegetables 3.0

Energy sources