Diabetes Forecast

The Healthy Living Magazine

Roasted Vegetable Salad

Per Serving

Roasted Vegetable Salad

Makes: 8
Serving Size: 1 cup
Calories 80
Fat 5 g
Saturated Fat 0.8 g
Trans Fat 0 g
Carbohydrate 8 g
Fiber 2 g
Sugars 4 g
Cholesterol 0 mg
Sodium 5 mg (without added salt)
Potassium 305 mg
Protein 2 g
Phosphorus 45 mg
Choices: Vegetable 2, Fat 1
  • Makes: 8
  • Serving Size: 1 cup
  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes


1 large red bell pepper, cut into 1-inch squares
1 yellow bell pepper, cut into 1-inch squares
1 large red onion, cut into 8 wedges
1 med. zucchini, unpeeled, cut into 1/2-inch slices
1 med. yellow summer squash, unpeeled, cut into 1/2-inch slices
3 Tbsp. olive oil
2 tsp. fresh minced rosemary
1 tsp. fresh minced thyme
Salt and ground black pepper to taste (optional)
3 cups chopped romaine lettuce
2Tbsp.balsamic vinegar
whole fresh basil leaves (optional)


  1. Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Set aside.
  2. In a large bowl, mix the red and yellow bell peppers, red onion, zucchini, yellow summer squash, olive oil, rosemary, thyme, and, if desired, salt and pepper. Toss well to coat.
  3. Spread the vegetables in one layer on the prepared baking sheets. Roast the vegetables for 25 to 30 minutes until the vegetables are browned.
  4. Line a platter with the romaine lettuce. Top with the warm roasted vegetables. Drizzle with balsamic vinegar. If desired, garnish with basil leaves.
Feel-Full Factor: Fiber-rich nonstarchy veggies that are moderate in phosphorus and potassium, such as bell peppers and summer squash, keep you satisfied.

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