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
Renal Diet Nutrient Analysis
Servings per recipe: 24
Serving size: 1/2 cup
Renal and Diabetic Exchanges
1 vegetable
What is one exchange?
- 1 Protein Choice = 1oz of meat or 7g of dietary protein
- 1 Starch Choice = about 15g of carbohydrates
- 1 Fruit or Vegetable Choice = ½ cup
- 1 Milk Choice = ½ cup