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Recipe to Print-Oven-Roasted Greek Salad

$scale_by Recipe Name: Oven-Roasted Greek Salad Source: Submitted by: Last Modified: Course: Side Dish Used in Baskets: No Base: Vegetable Kosher: No Ethnicity: Greek Kosher for Passover: No Preparation Time: 10.00 Minutes Number of Servings: 4 Inactive Prep Time: 0.00 Minutes Original Num Servings: 4 Cooking Time: 20.00 Minutes Heart Healthy: No Oven Temp: 400 Approx. Cost/Serving: $2.31 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: If you like, you can serve this over mixed greens, chopped romaine or other lettuces. Don't add the veggies to the lettuce until they have cooled.

Ingredients: 2 Large onion, red cut into bite-sized chunks 1 Cup olives, Kalamata pitted and roughly chopped 1 to taste salt and pepper 0.25 Cup parsley, flat-leaf chopped Directions: Preheat oven to 400. For the roasted veggie salad, toss together the peppers, red onion, tomatoes and olives on a large baking sheet. Drizzle with oil, salt and pepper. Roast in the oven until lightly brown and tender, about 15 minutes. In a large bowl, toss all the roasted vegetables together with the lemon juice. Top with crumbled feta and parsley.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00