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Roasted Vegetables With Tangy Avocado Dressing
CHEF TIMES TWO13Ingredients
90Minutes
290Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 beet (purple, whole)
- 1 golden beet (whole)
- 1 zucchini (cut into half rounds)
- 1/2 cup heirloom cherry tomatoes
- 1 eggplant (small, cut into cubes)
- 1 red bell pepper (cut into chunks)
- 1/4 cup olive oil
- 2 avocadoes (ripe, peeled with pits removed)
- 1 clove garlic
- 2 lemons
- 2 Tbsp. olive oil
- salt
- pepper
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium160mg7% |
| Potassium860mg25% |
| Protein4g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber11g44% |
| Sugars7g |
| Vitamin A20% |
| Vitamin C120% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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