Roasted Vegetable Salad

This lovely salad is simple, delicious with ingredients that can be adjusted to showcase vegetables in season.

Ingredients:

  • 2 medium zucchini (chopped)
  • 2 medium yellow squash (chopped)
  • 1/2 bunch asparagus
  • 3 large beets (chopped)
  • 1 cup roasted tomatoes
  • 1 container mixed greens
  • Sicilian Lemon White Balsamic Vinegar (purchased from Spice It Up in Beach Haven, NJ http://www.spiceituplbi.com)
  • Extra Virgin Olive Oil
  • salt & pepper

Directions:

  • Pre-heat oven to 375 degrees
  • Prep baking sheets with cooking spray
  • Place chopped vegetables on the sheets, drizzle with EVOO, salt & pepper and mix gently
  • Place the beets in a deeper baking pan, season and cook separately (the color bleeds)
  • Roast for approx. 15-20 minutes (until tender but not mushy).  The beets may take longer.
  • Let them cool to room temperature, refrigerate then add to mixed greens, toss and dress with the balsamic when ready to serve.
Advertisements

One Comment Add yours

  1. helen guenette says:

    we loved this salad – it was for my 70th birthday dinner that nettie catered

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s