- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2003
MethodCut eggplants into 1-inch (2.5 cm) chunks. Remove stems from mushrooms and, using spoon, gently scrape out dark gills; cut into quarters. Quarter tomatoes lengthwise. Place vegetables in large bowl.
Add oil, vinegar, garlic, salt and pepper; toss gently to coat. Spread on large rimmed baking sheet. Roast in 425°F (220°C) oven until tender, about 25 minutes. Let cool.
Meanwhile, in pot of boiling salted water, cook sugar snap peas until bright green, about 2 minutes. Drain and chill in ice water; drain and set aside on towel.
Dressing: In large bowl, whisk together hazelnuts, oil, vinegar, orange rind and juice, honey, salt and pepper.
Cut fennel crosswise into paper-thin slices. Add to dressing along with salad greens and sugar snap peas; toss to coat.
Evenly mound roasted vegetables in centre of each plate; top with salad.
Nutritional facts Per serving: about
- Sodium 364 mg
- Protein 5 g
- Calories 300.0
- Total fat 25 g
- Cholesterol 0 mg
- Saturated fat 3 g
- Total carbohydrate 18 g
- Iron 16.0
- Folate 35.0
- Calcium 6.0
- Vitamin A 16.0
- Vitamin C 53.0