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Roasted Vegetables Salad
A colorful low-carb salad side dish for your keto diet.
Course
Main Dish, Side Dish
Cuisine
Ketogenic, Low Carb
Keyword
keto roasted vegetables, roasted vegetables
Prep Time
10
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
Calories
158
kcal
Author
KetoVale Team
Ingredients
300
g
zucchini
200
g
cherry tomatoes
200
g
green pepper
100
g
arugula
chopped
100
g
spinach
chopped
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
US Customary
-
Metric
Instructions
Dice the vegetables and arrange them neatly on a tray. Drizzle with a generous amount of olive oil and flavor with salt and pepper.
Wrap the garlic in a foil.
Roast the veggies and garlic in the preheated 400°F oven for 20-25 minutes.
While roasting, cut the greens to pieces.
Remove the veggies and garlic from the oven and let stand to cool.
Peel off the shell of the roasted garlic. Squeeze the garlic with a garlic press to make a finer texture.
Combine all of the ingredients together. Drizzle more olive oil on the vegetables.
Serve and enjoy! Best eaten with your favorite fish or meat.
Nutrition
Calories:
158
kcal
|
Carbohydrates:
13
g
|
Protein:
4
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Sodium:
42
mg
|
Potassium:
691
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
3570
IU
|
Vitamin C:
80
mg
|
Calcium:
107
mg
|
Iron:
2.1
mg