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Year-Round Roasted Vegetable Salad

Year-Round Roasted Vegetable Salad

"In just 20 minutes you can have the wonderful flavor of roasted vegetables that will make your meal pop!"
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servings 79 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 79 kcal
  • 4%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 15 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Toss the contents of 1 package (1 pound) of Birds Eye Broccoli, Beans, Onions & Peppers in olive oil.
  2. Place them on an oven tray and roast at 450 degrees F for 15 to 20 minutes, turning occasionally.
  3. Chop a head of romaine lettuce into chunky pieces and place in bowl. Add the roasted vegetables and balsamic vinegar to taste; toss gently together.


  • Serving Suggestions
  • Serve with a little grated Parmesan cheese.

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Easy and tastes good

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