Roasted Vegetable Salad

A roasted vegetable salad is a warm or room-temperature dish featuring a variety of oven-roasted vegetables like bell peppers, zucchini, eggplant, and onions, often tossed with herbs and a vinaigrette. It's a versatile dish with roots in Mediterranean cuisine, though it has become popular worldwide for its simplicity and depth of flavor.

🍽️ Nutrition at a glance

This dish is generally low in carbohydrates and high in fiber, with a moderate amount of fat depending on the oil used for roasting. It provides key nutrients like vitamins A and C, potassium, and antioxidants, with a typical serving containing around 150-250 calories.

Nutrition breakdown

Calories	180 kcal
Protein	4 g
Carbs	18 g
Fat	10 g
Fiber	6 g
Sugar	8 g
Sodium	320 mg
Potassium	450 mg
Vitamin A	1200 IU
Vitamin C	25 mg
Vitamin K	35 mcg
Folate	60 mcg
Magnesium	40 mg
Iron	1.5 mg
Calcium	60 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Roasting vegetables caramelizes their natural sugars, creating a rich, savory-sweet flavor profile that can make them more appealing to those who might not enjoy raw or steamed vegetables. Nutritionally, the cooking process can increase the bioavailability of certain antioxidants, like lycopene in tomatoes.