RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5029
| View Recipe |
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| Recipe Name: |
Oven-Roasted Greek Salad - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| 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
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| 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.
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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
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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. |
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| Nutrition per Serving: |
| Calories: |
249 |
Total Carbs: |
27.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
7.5 |
Fat: |
14.0 |
Protein: |
4.72 |
| Fiber: |
2.73 |
Sodium: |
491.38 |
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