Nutritional Info

Nutrition Facts

Serving Size 1 (132g)

Calories 427
Calories from Fat 250 (59%)
Amount Per Serving %DIV
Total Fat 27.8g 43%
Saturated Fat 9.5g 48%
Monounsaturated Fat 14.2g
Polyunsaturated Fat 4.1g
Trans Fat 0.0g
Cholesterol 43.4mg 14%
Sodium 592.4mg 26%
Potassium 159.1mg 3%
Total Carbohydrate 24.5g 8%
Dietary Fiber 0.9g 4%
Sugars 11.5g
Protein 17.3g 35%

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Recipe Description
Because this salad needs to marinate, prepare it at least several hours in advance.
Prep time
3 hr 20 min
Cook time
25 min
Ready In
3 hr 45 min


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Serves To:USMetric
4   fresh basil
2 Teaspoon(t)  dijon mustard
2 Tablespoon(T)  olive oil
3 Tablespoon(T)  reduced calorie mayonnaise
1 Teaspoon(t)  basil, dried and crumbled
8 Ounce(oz)  part skim mozzarella cheese, thinly sliced
8 Slice(sli)  french or italian bread, lightly toasted
3 Tablespoon(T)  balsamic or red wine vinegar
2 Tablespoon(T)  olive oil
1 Clove(clv)  garlic, minced
1/2 Teaspoon(t)  salt
1 Teaspoon(t)  thyme, dried
2   large sweet red peppers, cored, seeded and quartered
2   medium yellow squash, quartered lengthwise
2   medium zucchini, quartered lengthwise
1   medium eggplant, cut into 8 thick slices
4   small sprigs fresh thyme
1/2 Teaspoon(t)  black pepper


In an 11 by 9 by 2 inch flameproof baking dish, arrange the eggplant, zucchini, yellow squash and red peppers in a single layer, then sprinkle with the thyme, basil, salt, black pepper and garlic. Drizzle with the oil and vinegar, cover, place in the refrigerator, and marinate for 2 to 3 hours or overnight, turning once. Preheat the oven to 550 degrees F. Drain the vegetables, reserving the marinade, and return to the baking dish. Bake, uncovered, for 15 minutes. Transfer to the broiler, and broil 4 inches from the heat for 2 to 3 minutes, or until tipped with brown. Divide the roasted vegetables among 4 dinner plates and set aside. Return the oven temperature to 550 degrees F. Arrange the bread on a baking sheet, top each slice with cheese, and bake, uncovered, just until the cheese melts, about 5 to 7 minutes. For the dressing: In a food processor or an electric blender, whirl the reserved marinade with the mayonnaise, oil and mustard at high speed for 30 seconds, or until smooth. Tuck 2 pieces of the cheese toast onto each plate of roasted vegetables, pour the dressing over the vegetables, and garnish with sprigs of basil and thyme, if desired.

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Roasted Vegetable Salad
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