Taste.com.au Roast Vegetable Salad Recipe

Total time: 60 minutes

Keto Friendliness Gauge

Net Carbs are 10% of calories per serving, at 24g per serving. This food is keto-friendly.

How keto-friendly is Taste.com.au Roast Vegetable Salad? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Taste.com.au Roast Vegetable Salad Recipe

  • Net Carbs are 10% of calories per serving, at 24g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

Taste.com.au Roast Vegetable Salad Recipe Nutrition Label

Nutrition Facts

Serving Size: 6 servings   ( 347 g )
Amount Per Serving
Calories: 247
Total Fat: 12g
Saturated Fat: 3g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 7g
Trans Fat: 0g
Cholesterol: 11mg
Sodium: 169mg
Total Carbohydrates: 31g
Dietary Fiber: 7g
Sugar: 12g
Protein: 5g
Calcium: 115mg Iron: 1mg
Potassium: 814mg Vitamin A: 706mcg
Vitamin C: 69mg Vitamin D: 0mcg

Ingredients

  • 3 small red onions, quartered
  • 500g orange sweet potato, peeled, cut into 1.5cm-thick slices
  • 1 red capsicum, deseeded, cut into thick strips
  • 1 yellow capsicum, deseeded, cut into thick strips
  • 500g baby eggplant, halved lengthways
  • 1 tablespoon thyme leaves
  • 1/4 cup olive oil
  • 500g vine-ripened tomatoes
  • 1/2 cup marinated feta

Instructions

Visit Taste.com.au's website to view the recipe instructions. (Via Edamam)