Roasted Vegetable Salad
(makes 2 servings)
|olive oil cooking spray|
|6||ounces (180 g) baby zucchini, trimmed and split in half lengthwise|
|3||ounces (90 g) yellow bell pepper, seeded|
|1||3-ounce (90 g) portabello mushroom|
|1||cup (160 g) mixed baby field greens, or other lettuce of your choice|
|1||tablespoon (15 ml) balsamic vinegar|
|1/8||teaspoon (0.6 ml) salt (optional)|
|freshly ground pepper|
|2||teaspoons (10 ml) chopped fresh tarragon leaves|
- Preheat oven to 450°F (230°C), Gas Mark 8. Spray an oven-proof pan with cooking spray. Arrange the vegetables in the prepared pan. Spray vegetables with cooking spray and sprinkle with vinegar.
- Bake until just done, about 5 minutes. Remove and set aside until cool.
- Pack the lettuce in a self-sealing plastic bag. Slice the pepper and mushrooms. Pack along with other vegetables in a covered container.
- At the site, make a bed of the lettuce on one side of the plate. Arrange vegetables decoratively on the lettuce and drizzled with vegetable juices. Season with salt (if using), pepper, and fresh tarragon.
|Per serving:||44 calories (5% calories from fat), 4 g protein, trace total fat (0 saturated fat), 9 g carbohydrate, 3 g dietary fiber, 0 cholesterol, 18 mg sodium|
|Diabetic exchanges:||2 vegetable|