Roasted Vegetable Salad(Meatless)
A vibrant, smoky roasted vegetable salad featuring potatoes, peppers, and mushrooms, perfect for a meatless main or side dish with bold flavors and hearty textures.
Ingredients
Instructions
- Boil the potato cubes for 5 minutes, then drain.
- In a bowl, toss the potatoes, red pepper, green pepper, mushrooms, garlic, olive oil, and rosemary until well coated.
- Spread the vegetables on a broiler pan and sprinkle with salt and fresh ground pepper to taste.
- Broil for 10 to 12 minutes, stirring once or twice, until slightly crisped and browned on edges.
- Return the vegetables to the bowl and toss with vinegar.
- Serve hot or at room temperature.
Nutrition & Diet Analysis (per serving)
385
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).