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Balsamic Roasted Vegetable Salad

Balsamic Roasted Vegetable Salad Recipe

  • 12 new potatoes, halved
  • 2 large red onions, each cut into 8 wedges
  • 2 large yellow bell peppers, seeded and cubed
  • 4 cloves garlic, peeled
  • 1 eggplant, thickly sliced (optional)
  • 1 teaspoon chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons olive oil
  • salt to taste
  • 1 pint cherry tomatoes, halved
  • 1/3 cup toasted pine nuts
  • 1 (10 ounce) bag baby spinach leaves
  • 2 tablespoons balsamic vinegar
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 292
Total Fat 9.1g
Saturated Fat 1.4g
Cholesterol 0mg
Sodium 123mg
Total Carbohydrate 48.1g
Dietary Fiber 7.9g
Sugars 6.6g
Protein 8.8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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