Roasted Vegetable Salad

Diabetes Appropriate
Heart-Healthy
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Saturated Fat
Low-Sodium
Low-Sugar
Vegetarian / Meatless
Weight Management
Dish type
Lunch
Serves
14
Ready in
47 minutes

Ingredients

  • 8 oz. uncooked rotini (corkscrew) pasta
  • 2 large Chinese eggplants, trimmed, cut into 1-inch pieces
  • 1 red bell pepper, seeded, cut into 1-inch pieces
  • 1 medium zucchini, halved, cut into 3/4-inch slices
  • 1 small carrot, peeled and cut into 1/2-inch pieces
  • 2 Roma tomatoes, cut into eighths
  • 2 medium shallots, quartered
  • 2 garlic cloves, quartered
  • 1 tsp. dried basil
  • 4 tbsp. olive oil, divided
  • 1 tbsp. balsamic or red wine vinegar

Directions

Prep Time
12 minutes
Cook Time
35 minutes
Ready in
47 minutes
  1. Preheat oven to 425°F. Cook rotini al dente according to package directions. Rinse in cold water; drain.
  2. Meanwhile, in a large bowl combine eggplant, bell pepper, zucchini, carrot, tomatoes, shallots, garlic and basil; toss lightly. Drizzle with 2 tablespoons of the oil; toss.
  3. Spread vegetables on a 15x10-inch baking pan. Roast 35 to 40 minutes or until tender, stirring occasionally.
  4. In a large bowl combine rotini, roasted vegetables, vinegar and remaining 2 tablespoons oil; toss. Season with salt and pepper to taste. Serve at room temperature.

Nutritional Information

Serving Size
1
Per Serving
Calories 107, Calories Fat 39, Total Fat 4g, Saturated Fat 0g, Cholesterol 0mg, Sodium 3mg, Carbohydrate 15g, Protein 2g
Serving Size1
Calories107
Calories Fat39
Calories (fat) extra36
Total Fat4g
Total Fat (extra)7
Saturated Fat0g
Saturated Fat (extra)3
Cholesterol0mg
Sodium3mg
Potassium133mg
Carbohydrate15g
Carbohydrate (extra)5
Fiber0g
Fiber (extra)2
Sugars0g
Protein2g
Omega30g
Vitamin A1632IU
Vitamin A (extra)33
Vitamin C19mg
Vitamin C (extra)33
Iron0mg
Iron (extra)3