Roasted Vegetable Salad
From thatgirlbill 16 years ago
- 60 minutes to make
- Serves 8
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!)
Ingredients
- 4 cups peeled carrots cut diagonally shopping list
- 3 cups cauliflower florets about 1 1/2 inch pieces shopping list
- 3 cups broccoli florets about 1 1/2 inch pieces shopping list
- 1 pound red bell peppers, stemmed, seeded and cut into 1 x 3" strips shopping list
- 2 jars about 6 ounces each marinated artichoke hearts shopping list
- 3 tablespoons lemon juice shopping list
- 2 tablespoons extra virgin olive oil shopping list
- 1 tablespoons red wine vinegar shopping list
- 2 teaspoons Dijon mustard shopping list
- 1 teaspoon minced garlic shopping list
- 1 can about 6 ounce whole pitted ripe black olives, drained. shopping list
- salt and pepper to taste shopping list
How to make it
- Preheat oven to 400.
- Wash and triim vegetables.
- In a 12 by 17 inch roasting pan, combine carrots, cauliflower, broccoli, bell peppers and artichoke hearts (with the marinade).
- Roast, stirring every 15 minutes until carrots are tender to bite, about 50-60 minutes.
- In a large bowl, combine lemon juice, olive oil, vinegar, mustard and garlic.
- Scrape in vegetables, add olives and stir to coat.
- Season with salt and pepper to taste.
People Who Like This Dish 3
- jo_jo_ba Oshawa, CA
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