nutritional information

Per 1-cup serving:

  • Calories: 188
  • Protein: 4 g
  • Total Fat: 11 g
  • Saturated Fat: 2 g
  • Carbohydrates: 23 g
  • Cholesterol: 0 mg
  • Sodium: 78 mg
  • Fiber: 6 g
  • Sugar: 8 g
Vegan Gluten-Free

Roasted Vegetable Salad with Tabil Vinaigrette

Serves 4

As the roasted vegetables cool, they absorb the flavor of the vinaigrette.
  • 3 Tbs. olive oil, divided, plus more for coating baking sheet
  • 2 large zucchini, halved and sliced diagonally into 1-inch pieces (4 cups)
  • 3 large carrots, halved and sliced diagonally into 1-inch pieces (4 cups)
  • 1 large red bell pepper, cut into ½-inch-thick strips (1 cup)
  • 4 large shallots, halved (1 cup)
  • 2 Tbs. lemon juice
  • 1 Tbs. Tabil, or to taste
  • ¼ cup coarsely chopped cilantro

1. Preheat oven to 400°F. Brush large baking sheet with oil.

2. Toss together zucchini, carrots, bell pepper, shallots, and 1 Tbs. oil in large bowl. Spread on prepared baking sheet, and roast 20 to 25 minutes, or until vegetables are browned and tender, stirring once or twice.

3. Whisk together remaining 2 Tbs. oil, lemon juice, and Tabil in large bowl. Add hot vegetables; toss with vinaigrette and cilantro; season with salt and pepper, if desired. Cool; serve at room temperature.

June 2012 p.76

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