Roasted Vegetable Salad

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Here's something you should know about me: I adore roasted vegetables! Although you may have already guessed that...

Herb-Roasted Onions
Roasted Brussels Sprouts
Roasted Sunchokes
Roasted Sweet Potatoes

Yeah, I think you get the picture!

You can imagine my excitement when I came across a Roasted Vegetable Salad recipe on My Recipes (the main site for Cooking Light, Sunset, Health and other magazines). 

I made a few adjustments based on what we received in our CSA box last week and it was wonderful.

After you roast the vegetables, you toss them in a tangy vinaigrette and add in some black olives. Olives are the best!

This was a a great way to enjoy a lot of different vegetables at once. 

Roasted Vegetable Salad
Adapted from: My Recipes

2 cups peeled, sliced carrots (1/4 inch thick)
3 cups broccoli florets
2 bell peppers (I used yellow and red), 1" x 3" strips
1 - 10 oz. jar marinated artichokes
juice from half a lemon
1 tablespoon olive oil
2 teaspoon Dijon mustard
1 tablespoon red wine vinegar
1 - 6 oz. can whole, pitted black olives, drained

Preheat oven to 400 degrees.

In a medium bowl, combine the carrots, broccoli bell peppers and artichokes + their marinade. Place onto a large baking sheet and roast in oven for 45-50 minutes - until carrots are tender. Be sure to stir every 15 minutes!

In the same bowl that was originally used to combine the vegetables, whisk together the lemon juice, olive oil, mustard and vinegar. Add in vegetables and black olives - tossing to coat. Serve warm or cold.

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