Roasted Vegetables Salad Keto Friendly | Keto Vale

Roasted Vegetables Salad

If you have a busy schedule and don’t want to spend all your free time on cooking then this is for you. Roasted vegetables salad! Easy to make, not messy, and could be served in a few ways or saved for later use. You can serve this salad with baked salmon or any type of meat you like.

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Roasted Vegetables Salad
Roasted Vegetables Salad
Votes: 3
Rating: 5
You:
Rate this recipe!
Course Main Dish, Side Dish
Cuisine Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
  • 300 g zucchini
  • 200 g cherry tomatoes
  • 200 g green pepper
  • 100 g chopped arugula
  • 100 g chopped spinach
  • 10 basil leaves fresh, optional
  • 100 g onion optional, could be substituted with asparagus
  • 10 cloves garlic
  • 3 tbsp extra virgin olive oil
  • Salt and Pepper to taste
Course Main Dish, Side Dish
Cuisine Ketogenic, Low Carb
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
  • 300 g zucchini
  • 200 g cherry tomatoes
  • 200 g green pepper
  • 100 g chopped arugula
  • 100 g chopped spinach
  • 10 basil leaves fresh, optional
  • 100 g onion optional, could be substituted with asparagus
  • 10 cloves garlic
  • 3 tbsp extra virgin olive oil
  • Salt and Pepper to taste
Roasted Vegetables Salad
Votes: 3
Rating: 5
You:
Rate this recipe!
Instructions
  1. Dice the vegetables and arrange them neatly on a tray. Drizzle with a generous amount of olive oil and flavor with salt and pepper.
    chop the veggies
  2. Wrap the garlic in a foil.
  3. Roast the veggies and garlic in the preheated 400°F oven for 20-25 minutes.
  4. While roasting, cut the greens to pieces.
  5. Remove the veggies and garlic from the oven and let stand to cool.
    cooked veggies
  6. Peel off the shell of the roasted garlic. Squeeze the garlic with a garlic press to make a finer texture.
    roasted garlic
  7. Combine all of the ingredients together. Drizzle more olive oil on the vegetables.
    mixing veggies
  8. Serve and enjoy!
    Roasted Vegetables Salad
  9. Best eaten with your favorite fish or meat.
    Roasted Veggies recipe
Recipe Notes

Macros (per serving): Calories: 144kcal – Fat: 11.1g – Net carbs: 7.7g (total carbs: 11.1g, fiber: 3.4g) – Protein: 3.6g

wicked book

Here are some tips when making this dish:
  • mixing hot vegetables with greens would make greens to wilt. Not something you want to end up with
  • while roasting tomatoes release some juice so mixed with olive oil you get ready dressing, no need to add anything else (in my humble opinion)
  • mix veggies and greens before immediate consumption,  veggies juice would make greens soggy if stay too long
  • you can also roast eggplant, jalapeño, asparagus, mushrooms.
Serving options:  it could be served with strips of bacon on a side or fish filet (I go with salmon ). It could be a great topping for burger patty. It could also be mixed with zucchini noodles. Roasted vegetables could be stored in the fridge and added to your dishes at any time.
KetoVale.com Team
 

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