Directions
- Toss vegetables (except the arugula) in olive oil and roast at 350˚F for approximately 45 minutes.
- Allow to cool.
- Combine roasted vegetables with arugula and remaining ingredients, and serve.
Roasted Vegetable Salad with Arugula and Bocconcini
This salad is lovely as a side dish or a perfect light lunch served with fresh bread!
Ingredients
- 2 large eggplant diced
- 2 large zucchini diced
- 2 red onions diced
- 3 red peppers diced
- 1/4 cup olive oil
- 1 cup mixed herbs
- 2 tbsp chopped garlic
- 2 cups bocconcini cheese
- 1/4 cup olive oil
- 2 tsp ground black pepper
- 1 cup arugula
- 2 tbsp balsamic vinegar
Nutrient Analysis
- Calories: 1896 KCal
- Protein: 82 g
- Carbohydrates: 144 g
- Fibre: 48 g
- Total Fat: 120 g
- Sodium: 1176 mg
- Phosphorus: 1742 mg
- Potassium: 5532 mg