roasted vegetable salad
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A yummy vegetable salad that is made even better by roasting the vegetables and developing their flavor even more! This can be served at room temperature or cold.
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yield
8 serving(s)
prep time
30 Min
cook time
30 Min
method
Roast
Ingredients For roasted vegetable salad
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2 mdeggplants, seeded
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4 mdcarrots, peeled
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4 mdred potatoes
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1 mdsquash, scrubbed
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2red bell peppers, seeded
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1 mdshallot, peeled
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1 Tbspfresh rosemary, chopped
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1 tspfresh parsley, diced
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1/2 tspgarlic powder
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5 Tbspextra-virgin olive oil
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1 Tbsplemon juice
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1 tspdry sherry or vinaigrette
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salt, to taste
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pepper, to taste
How To Make roasted vegetable salad
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1Wash the eggplants, carrots, potatoes, squash, peppers, shallot and pat dry. Chop as desired in even sized pieces.
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2Mix 4 tablespoons olive oil with the rosemary and a pinch of salt. Divide the oil mixture in half.
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3Toss the potatoes, carrots, and shallots in half the oil mixture. Toss the squash, eggplants, and peppers in the other half of the oil mixture.
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4On a non-stick baking pan, roast the potatoes, carrots and shallot for 15 minutes.
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5Add the squash, eggplants and peppers to the roasting vegetables. Mix well and roast for 15 minutes. Remove from the oven and keep it at room temperature.
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6Prepare the salad dressing by mixing 1 tablespoon oil, lemon juice, garlic powder, parsley, vinaigrette or sherry, black pepper, and salt. Whisk it well until the mixture is smooth and thick.
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7Add the salad dressing to the vegetables when the salad is served. If you want to serve the salad cold, mix the vegetables with the dressing and keep it in the refrigerator.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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