Warm Roasted Veggie Potato Salad
Warm Roasted Veggie Potato Salad
Click for WW Points® value*
Prep: 15 minutes
Cook: 35 minutes
Click for WW Points® value*
Ingredients
1 lb. (about 10) small baby red potatoes, scrubbed clean and quartered
4 cups cubed eggplant (about 1 medium eggplant)
3 cups small cauliflower florets (about half a head)
1 cup red bell pepper cut into 1-inch chunks (about 1 medium pepper)
1 cup onion cut into 1-inch chunks (about half of a medium onion)
1/4 tsp. each salt and black pepper
1/4 tsp. Italian seasoning
1/3 cup light Italian dressing
2 tbsp. chopped fresh basil
Directions
Preheat oven to 400 degrees. Spray two large baking sheets with nonstick spray.
Lay quartered potatoes and veggies on the baking sheets, evenly spaced. Sprinkle with seasonings.
Bake for 15 minutes.
Stir/rearrange potatoes and veggies. Bake until softened and lightly browned, about 20 more minutes.
Transfer to a large bowl, and toss with dressing and basil.
MAKES 4 SERVINGS
Hungry for More?
We may receive affiliate compensation from some of these links. Prices and availability are subject to change.
We may have received free samples of food, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Click for more about our editorial and advertising policies.
*The WW Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the Points® trademark.
Questions on the WW Points® values listed? Click here.
Hungry Girl provides general information about food and lifestyle. This information and any linked materials are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment. Click here for more information.
Publish Date: 2015-05-13