Recipe

Roasted Vegetable Salad Recipe


Roasted Vegetable Salad Recipe Thatgirlbill / All my dishes
7 months, 3 weeks 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.

Not quite what you're looking for? See more Side Dishes / Vegetable Dishes
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