Diets

Roasted Vegetable Salad with Tabil Vinaigrette

As the roasted vegetables cool, they absorb the flavor of the vinaigrette.

As the roasted vegetables cool, they absorb the flavor of the vinaigrette.

Servings
4

Ingredients

  • 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 1/2-inch-thick strips (1 cup)
  • 4 large shallots, halved (1 cup)
  • 2 Tbs. lemon juice
  • 1 Tbs. Tabil, or to taste
  • 1/4 cup coarsely chopped cilantro

Preparation

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.

Nutrition Information

  • Calories 188
  • Carbohydrate Content 23 g
  • Cholesterol Content 0 mg
  • Fat Content 11 g
  • Fiber Content 6 g
  • Protein Content 4 g
  • Saturated Fat Content 2 g
  • Sodium Content 78 mg
  • Sugar Content 8 g