Learn how to make Roasted Vegetable Salad, one of Rita's recipes to manage polycystic ovarian syndrome.

Roasted Vegetable Salad


  • 1 green or yellow bell pepper, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup carrots, thinly sliced
  • 1 cup white, Vidalia or other sweet onion, chopped
  • 1 cup mushrooms, sliced
  • 2 tablespoons pitted Kalamata olives, chopped
  • 2 teaspoons lemon juice, divided
  • 1 teaspoon olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • 1 teaspoon sugar
  • 3 cups packed baby spinach, stemmed and torn


  1. Preheat oven to 375 degrees. Combine bell pepper, tomatoes, carrots, onions, mushrooms, olive, 1 teaspoon lemon juice, oil, oregano and black pepper in large bowl. Toss evenly to coat.
  2. Spread vegetables in an even layer on baking sheet. Bake 20 minutes, stirring once halfway through.
  3. Remove from oven. Toss with remaining lemon juice and sugar. Serve warm over spinach.

Makes 2 servings.