Roasted Vegetable Salad

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Roasted Vegetable Salad

Nutritive Information

Per portion

  • Energy 151kcals/623kJ

  • Protein 2.8g

  • Fat 11.8g

  • Saturated fat 1.7g

  • Carbohydrate 8.7g

  • Sugar 7.8g

  • Fibre (NSP) 2.5g

  • Calcium 39mg


  • 2-3 courgettes

  • 1 Spanish onion

  • 2 red peppers

  • 16 cherry tomatoes

  • 2 garlic cloves, chopped

  • pinch of cumin seeds

  • 5ml/1 tsp fresh thyme or 4-5 torn basil leaves

  • 60ml/4 tbsp olive oil

  • juice of ½ lemon

  • 5-10ml/1-2 tsp chilli or Tabasco sauce

  • fresh thyme sprigs, to garnish


  • Preheat the oven to 220°C/425°F/Gas 7. Top and tail the courgettes and cut into long strips. Cut the onion into thin wedges then cut the red peppers into chunks, discarding the seeds and core.

  • Place the vegetables in a roasting tin, add the tomatoes, garlic, cumin and thyme. Sprinkle with the oil and toss to coat.

  • Cook in the oven for 25-30 minutes until the vegetables are very soft and slightly charred.

  • Blend the lemon juice with the chili or Tabasco sauce and stir into the vegetables. Garnish with thyme and serve.


4 Servings.

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