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Recipes || Roasted Winter Salad

After the calorie splurge that is Christmas through New Year’s Day, my body always craves something a bit more fresh. (And definitely less stodgy.) So today I bring you an old favourite, my roasted Winter Salad.

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Roasted Winter Salad
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1387 calories
53 g
179 g
106 g
58 g
38 g
1069 g
1620 g
32 g
0 g
62 g
Nutrition Facts
Serving Size
1069g
Amount Per Serving
Calories 1387
Calories from Fat 938
% Daily Value *
Total Fat 106g
164%
Saturated Fat 38g
188%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 54g
Cholesterol 179mg
60%
Sodium 1620mg
68%
Total Carbohydrates 53g
18%
Dietary Fiber 12g
49%
Sugars 32g
Protein 58g
Vitamin A
250%
Vitamin C
614%
Calcium
126%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 bell peppers
  2. 400 g plum tomatoes, halved
  3. 1 clove of garlic, crushed
  4. 1 red onion, finely sliced
  5. 2 tablespoons of fresh basil, shredded
  6. 2 tablespoons of balsamic vinegar
  7. 4 tablespoons of olive oil
  8. chunk of fresh mozzarella
  9. salt and pepper to taste
Instructions
  1. Preheat your oven to 200 C. Slice your bell peppers in half and pop onto a roasting pan. Cook for about 35 minutes or until the skin starts to blacken.
  2. Whilst your peppers are cooking, chop, dice and halve your veggies appropriately. Add them to a large bowl and add in the balsamic vinegar and the olive oil. Toss until all the veggies are evenly coated. Let it sit and marinate for at least 20 minutes.
  3. Once the peppers are done, remove the blackened skin and finely chop them. Add them to your marinated veggies. Top with some torn mozzarella, a sprinkling of basil and salt and pepper to taste.
beta
calories
1387
fat
106g
protein
58g
carbs
53g
more
Rhyme & Ribbons http://rhymeandribbons.com/

salad
tomato salad
a forkful of salad
Do you prioritise health eating at the beginning of a new year? 

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