Roasted Vegetable Salad

Prep time: 10 min | Cook time: 20 min
Total Time: 30 min | Serves: 4

This Recipe Features: American California Antioxidant Rich Diabetic Friendly Gluten Free Heart Smart Low Calorie Cold Vegetable Warm Dinner Lunch Salad Spring Summer 30 min - 1 hour Adult Small Family Under $10

This side dish is sure to dazzle. Red onion and basil add plenty of zing, while bell pepper gives a delightful crunch. Serve with your favorite meat or fish dish for a dinner that’s low in calories and gluten-free.

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  • 1 can (14.5 oz.) Del Monte® Whole Green Beans, drained
  • 1 small red onion, cut in wedges
  • 1 medium zucchini, cut into chunks
  • 1 red bell pepper, cut into chunks
  • 1 Tbsp. olive oil
  • 2 tsp. dried basil
  • 1 Tbsp. balsamic vinegar
  • 4 servings romaine lettuce leaves, each is served on a lettuce leaf

Cooking Directions

1. Preheat oven to 400°F. Combine onion, zucchini and bell pepper. Toss with olive oil and basil.
2. Spread mixture in single layer on shallow baking sheet or roasting pan. Roast for 20 minutes or until vegetables are tender, adding green beans during last 5 minutes of roasting.
3. Drizzle with vinegar. Serve warm or chilled on lettuce leaf.

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