Roasted Veggie Salad
From lmadsen 16 years agoIngredients
- 2 medium green zucchinis shopping list
- 2 yellow zucchini shopping list
- 2 medium size eggplant shopping list
- 2 sweet red peppers shopping list
- 1 red onion shopping list
- olive oil for brushing veggies shopping list
- Black and green olives shopping list
- cherry tomatoes shopping list
- Favorite salad mix, I like the european style shopping list
- Dressing shopping list
- 1c olive oil shopping list
- 1/2 c wine vinegar shopping list
- 1/4 c balsamic vinegar shopping list
- 1 tsp minced garlic shopping list
- 1 tsp Dijon mustard shopping list
- 1 Tbsp sugar shopping list
- 1 tsp italian seasoning shopping list
- 1 tsp. salt shopping list
- 1/8 tsp pepper shopping list
How to make it
- The best way to cut the veggies is to use a mandolin, if you don't have one then you will have to slice the veggies except the olives and the cherry tomatoes about a 1/8 inch thick
- with a knife. Brush veggies with olive oil or whatever oil you would like to use. You may use a grill, or stove top with a grill pan or broiler
- do each side for about 2 to 3 minutes. Mix the dressing in a jar and taste to adjust flavoring... and after the veggies cool you may
- marinade individually in sandwich bag or in plastic container until you are ready to serve.
- With the red peppers after you broil you will have to peel them and slice them in strips.
- Place salad green in a platter, arrange veggies, olives and tomatoes and then sprinkle with the dressing. Enjoy!
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