Lowfat: Roasted Vegetable Salad

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* Exported from MasterCook II *

 

Roasted Vegetable Salad w/Basil Vinaigrette

 

Recipe By : New Vegetarian Cuisine/Prevention Mag

Serving Size : 4 Preparation Time :0:15

Categories : Lowfat Salads

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds small red potatoes -- halved

12 ounces green beans, -- cut into 1 " pieces

2 sweet red peppers -- thinly sliced

1 red onion, thinly sliced crosswise --

separated into rings

1/2 cup low-sodium vegetable stock

2 garlic cloves

2 tablespoons red wine vinegar

1 1/2 tablespoons olive oil

1/2 teaspoon dried basil

1/4 teaspoon freshly ground black pepper

8 kalamata olives -- pitted & sliced

1 tablespoon lemon juice

 

1. Preheat oven to 425.

 

2. Coat a 8 by 13 " baking dish with no-stick spray. Add the potatoes,

beans, red peppers, onions, stock and garlic. Mix well. Roast,

stirring every 10 minutes, for 20 to 30 minutes, or until the

vegetables are tender; set aside.

 

3. Transfer the garlic to a small bowl and mash. Whisk in the

vinegar, oil, basil and black pepper.

 

4. Place the vegetables in a large bowl. Add the dressing and olives.

Toss to mix well. Serve warm or chilled. Sprinkle with the lemon

juice just before serving.

 

Per serv: 243 cals, 7.1 g fat (25% of cals), 1.4 g fiber, 0 mg chol,

70 mg sod

 

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NOTES : Serve this salad either at room temperature or chilled.