Roasted Vegetable Salad


Serving Size:
2/3 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian


  • 2 cups red potatoes
  • 1/2 medium red bell pepper,
  • 1/2 medium yellow bell pepper
  • 1 cup mushrooms
  • 1/2 cup zucchini
  • 1 tablespoon minced garlic
  • 1/4 cup olive oil
  • 2 teaspoons dried rosemary
  • 1/2 teaspoon black pepper
  • 2 teaspoons balsamic vinegar 


  1. Cut potatoes into 1" cubes. Place in a large pot of water and boil for 10 minutes. Drain water, add fresh water and cook until tender.
  2. Cut bell peppers into bite-sized pieces, cut mushrooms in half, slice zucchini and mince garlic.
  3. Add the bell peppers, mushrooms, zucchini, garlic, olive oil and rosemary to potatoes. Mix well.
  4. Spread vegetables on a broiler pan, sprinkle with black pepper, and broil for 12 to 15 minutes, until vegetables are slightly browned at the edges. Stir a few times during cooking.
  5. Add vegetables back to the large bowl and toss with the balsamic vinegar. Serve hot or at room temperature.

Helpful hints

  • Line your broiler pan with aluminum foil to keep in the juices and speed up cleaning.
  • One medium bell pepper yields approximately 3/4 cup cut-up, raw pepper pieces.

Nutrients per serving

Calories 141

Protein 2 g

Carbohydrates 14 g

Fat 9 g

Cholesterol 0 mg

Sodium 7 mg

Potassium 240 mg

Phosphorus 48 mg

Calcium 20 mg

Fiber 1.8 g

Kidney and kidney diabetic food choices

  • 1 vegetable, medium potassium
  • 1/2 starch
  • 2 fat

Carbohydrate choices


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