Preheat oven to 400 degrees.
Prepare vegetables and spread on a baking sheet. Drizzle with oil, stir to coat, and season with salt and pepper. Roast 10 minutes, or until tomato skins split and mushrooms are browned.
Whisk together remaining ingredients (except salad mix) and pour over hot vegetables.
Spoon warm vegetable mixture over mesclun mix just before serving.
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|Serving Size: 1 Serving (504g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 54 (36%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 170.6mg||6 %|
|Potassium 1245.2mg||33 %|
|Total Carbohydrate 22.1g||7 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 15.9g|
|Protein 6g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 151
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