Recipe

Roasted Vegetable Salad Recipe


Roasted Vegetable Salad Recipe Thatgirlbill / All my dishes
1 year, 11 months ago
A delicious way to get your veggies. Roasted! You can make a day ahead, chill and then bring to room temp...it's even BETTER (if that's at all possible!)
Prep:15m Cook:60m Servings:8

Thatgirlbil

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Ingredients
  • 4 cups peeled carrots cut diagonally
  • 3 cups cauliflower florets about 1 1/2 inch pieces
  • 3 cups broccoli florets about 1 1/2 inch pieces
  • 1 pound red bell peppers, stemmed, seeded and cut into 1 x 3" strips
  • 2 jars about 6 ounces each marinated artichoke hearts
  • 3 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced garlic
  • 1 can about 6 ounce whole pitted ripe black olives, drained.
  • salt and pepper to taste

Directions
  1. Preheat oven to 400.
  2. Wash and triim vegetables.
  3. In a 12 by 17 inch roasting pan, combine carrots, cauliflower, broccoli, bell peppers and artichoke hearts (with the marinade).
  4. Roast, stirring every 15 minutes until carrots are tender to bite, about 50-60 minutes.
  5. In a large bowl, combine lemon juice, olive oil, vinegar, mustard and garlic.
  6. Scrape in vegetables, add olives and stir to coat.
  7. Season with salt and pepper to taste.

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Comments

rosemaryblue 1 year, 3 months ago said:
Very nice recipe.


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