Roasted Vegetable Salad with Arugula and Bocconcini

Diet Type | Meal Type |

Recipe developed by Chef Leslie Cairns

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

Directions

  1. Toss vegetables (except the arugula) in olive oil and roast at 350˚F for approximately 45 minutes.
  2. Allow to cool.
  3. Combine roasted vegetables with arugula and remaining ingredients, and serve.

Nutrient Analysis

Calories: 79 KCal

Protein: 3.4 g

Carbohydrates: 6 g

Fibre: 2 g

Total Fat: 5 g

Sodium: 49 mg

Phosphorus: 72.6 mg

Potassium: 230.5 mg

Renal Diet Nutrient Analysis

Servings per recipe: 24

Serving size: 1/2 cup

Renal and Diabetic Exchanges

1 vegetable

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