Roasted Vegetables Salad (Gluten-Free Recipe Analysis)
Full recipe at www.ketovale.com
Serving
Compliance
Based on the Gluten-Free way of eating preset. View more Gluten-Free recipes.
Ingredients
300 g zucchini
300 g (300g) Squash, Summer, Zucchini, Includes Skin, Raw
200 g cherry tomatoes
200 g (200g) Tomatoes, Red, Ripe, Raw, Year Round Average
200 g green pepper
200 g (200g) Peppers, Sweet, Green, Raw
100 g chopped arugula
100 g (100g) Arugula, Raw
100 g chopped spinach
100 g (100g) Spinach, Raw
10 basil leaves (fresh, optional)
10 leaves (5g) Basil, Fresh
100 g onion (optional, could be substituted with asparagus )
100 g (100g) Asparagus, Raw
10 cloves garlic
10 clove (30g) Garlic, Raw
3 tbsp extra virgin olive oil
3 tbsp (41g) Oil, Olive, Salad Or Cooking
1/4 tsp Salt
0.25 tsp (1.5g) Salt, Table
1/4 tsp Pepper (to taste)
0.25 tsp (0.57g) Spices, Pepper, Black