Рецепт Roasted Vegetable Salad With Garlic Cream Dressing

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Ингредиенты

Cost per recipe $11.35 view details

Инструкции

  1. Potatoes and Carrots: Preheat oven to 400 degrees. Brush a baking sheet with extra virgin olive oil. Toss potatoes and carrots into a mix of fresh rosemary leaves, salt and cracked pepper and lay them cut-side down on a baking sheet. Brush with extra virgin olive oil and bake till potatoes are toasted brown, and carrots are tender - about 30 min.
  2. Peppers and Tomatoes: Heat the broiler. Halve tomatoes lengthwise. Place whole peppers and halved tomatoes on a baking sheet as close to the flame as possible. Allow skin to blacken, turn when needed. Remove from the oven and close peppers in a brown paper bag to steam. When cold, peel and remove seeds and core. Slice peppers into 1/2-inch slices. Leave tomatoes halved.
  3. Onions and Mushrooms: Prepare grill. Brush onions and portobellos with extra virgin olive oil. Sprinkle with salt and pepper. Grill till soft. Slice mushrooms into 1/2-inch slices.
  4. Salad: Whisk together dressing ingredients. Toss with grilled vegetables. Garnish with sprigs of rosemary or possibly fresh basil leaves. Serve with a warm, crusty loaf of peasant bread.

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 2600g
Calories 1197  
Calories from Fat 329 27%
Total Fat 37.6g 47%
Saturated Fat 16.01g 64%
Trans Fat 0.0g  
Cholesterol 66mg 22%
Sodium 544mg 23%
Potassium 7670mg 219%
Total Carbs 196.13g 52%
Dietary Fiber 41.2g 137%
Sugars 78.21g 52%
Protein 36.48g 58%
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