How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Vegetable Salad with Lemon and Olive Oil?

You need 7 ingredients. The key ingredients include: 2 fennel bulbs (about 1-1/4 lbs (.6 kg). total), 1-1/2 lbs (.7 kg). small red new potatoes, 1-1/2 lbs (.7 kg). haricots verts (thin, tender green beans), 2/3 cup (150 ml) olive oil, and more.

Is Roasted Vegetable Salad with Lemon and Olive Oil suitable as salads?

Yes, Roasted Vegetable Salad with Lemon and Olive Oil falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Roasted Vegetable Salad with Lemon and Olive Oil?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Vegetable Salad with Lemon and Olive Oil Recipe

Name: Roasted Vegetable Salad with Lemon and Olive Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fennel bulbs (about 1-1/4 lbs (.6 kg). total); 1-1/2 lbs (.7 kg). small red new potatoes; 1-1/2 lbs (.7 kg). haricots verts (thin, tender green beans); 2/3 cup (150 ml) olive oil; 1/4 cup (60 ml) lemon juice; 1/2 tsp (2 ml) coarse (kosher) salt; Freshly ground black pepper, to taste

Roasted Vegetable Salad with Lemon and Olive Oil – a delicious recipe with fennel bulbs, red new potatoes, haricots verts, olive oil, lemon juice, coarse. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

2 fennel bulbs (about 1-1/4 lbs (.6 kg). total)
1-1/2 lbs (.7 kg). small red new potatoes
1-1/2 lbs (.7 kg). haricots verts (thin, tender green beans)
2/3 cup (150 ml) olive oil
1/4 cup (60 ml) lemon juice
1/2 tsp (2 ml) coarse (kosher) salt
Freshly ground black pepper, to taste

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
377 kcal
Category
Salads

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Roasted Vegetable Salad with Lemon and Olive Oil

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