Roasted Greek Salad
Servings 6 servings
Calories 131kcal
Ingredients
- 1 1/2 cups cherry tomatoes
- 2 medium zucchini first cut into 1 inch rounds and then cut in half
- 1 large red bell pepper cut into one inch pieces
- 1 medium red onion cut into wedges
- 1 14 oz. can quarter artichoke hearts
- 2 tbsp extra virgin olive oil
- 1 tsp Greek oregano
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 24 kalamata olives pitted
- 2 oz crumbled feta cheese
Instructions
- Wash and cut all the vegetables (cherry tomatoes, zucchini, red bell pepper, red onion and artichoke hearts) for the Roasted Greek Salad. Measure extra virgin olive oil and seasonings.
- Add vegetables, extra virgin olive oil and seasonings to a large bowl and mix together well.
- Line a baking sheet with aluminum foil. Spread the seasoned vegetables onto the foil lined baking sheet. Bake at 425° F for 25 minutes, stirring after 15 minutes.
- While the vegetables are roasting in the oven, prepare and measure the lemon zest, lemon juice, Kalamata olives and the feta for the Roasted Greek Salad.
- Remove the roasted vegetables from the oven and allow them to cool for 15-20 minutes.
- Once the vegetables have cooled down, add them to a bowl and add lemon zest, lemon juice, Kalamata olives. Stir well. Move to a serving dish and sprinkle with crumbled feta cheese.
- Serve at room temperature. Enjoy!
Nutrition
Calories: 131kcal | Carbohydrates: 8g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 587mg | Potassium: 343mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1115IU | Vitamin C: 51mg | Calcium: 83mg | Iron: 1mg
Nutrition Facts
Roasted Greek Salad
Amount Per Serving
Calories 131
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 8mg3%
Sodium 587mg26%
Potassium 343mg10%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 5g6%
Protein 3g6%
Vitamin A 1115IU22%
Vitamin C 51mg62%
Calcium 83mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.