How To Make Minty Roast Veg & Hummus Salad
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 bell peppers, sliced
- 1 zucchini, sliced
- 1 eggplant, diced
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh mint leaves
- 1/4 cup chopped almonds
- 1/2 cup hummus
- Juice of 1 lemon
Instructions
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Preheat oven to 400°F (200°C).
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In a large bowl, toss together bell peppers, zucchini, eggplant, red onion, olive oil, oregano, garlic powder, salt, and pepper.
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Spread the vegetables evenly onto a baking sheet and roast for 20-25 minutes or until they are tender and slightly charred.
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In a serving dish, arrange the mixed salad greens, roasted vegetables, cherry tomatoes, and fresh mint leaves.
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Sprinkle chopped almonds over the salad.
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In a small bowl, whisk together hummus and lemon juice. Drizzle the hummus dressing over the salad.
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Serve the Minty Roast Veg & Hummus Salad immediately and enjoy!
Nutrition
- Calories : 245kcal
- Total Fat : 15g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 180mg
- Total Carbohydrates : 26g
- Dietary Fiber : 9g
- Sugar : 12g
- Protein : 7g
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