Tuesday, May 28, 2013

Roasted Summer Salad

(For Roasted Veggies)
5-6 sweet potatoes, cleaned and chopped into 1 inch cubes
4-5 beets, peeled, chopped into 1 inch cubes
1 onion, peeled and chopped into chunky pieces
1 zucchini, cleaned and sliced, half inch wide slices
1/2 or 1 whole bell pepper (green, red or yellow), cleaned and chopped
3 cloves of garlic, minced
Italian Seasoning Mix (1/4 tsp of each: dried basil, dried oregano, dried thyme, dried rosemary)
salt and pepper to taste

1/4 cup olive oil
3 T red wine vinegar
2 T whole grain mustard *Use more or less mustard depending on your preference. Start with 1 T if you think 2 might be too much.
Juice fron half of one lemon
1 tsp honey or maple syrup
1/2 tsp salt
1/2 cup fresh chopped herbs (combine whatever you have, I had a little: basil, mint, oregano, and chives)

1/2 to 1 cup red cabbage, chopped
1/2 cup apple, grated (I did not do this, but I think it would be good)

1. Preheat oven to 400 degrees.
2. Spread veggies to be roasted over two cookie sheets or roasting pans. Drizzle with olive oil, garlic, Italian Seasoning, salt and pepper. Roast at 400 for 30-45 minutes. Roast till veggies are soft, but still firm enough to hold their shape.
3. Mix together dressing while veggies are roasting. Once veggies are done to your liking put them into a large bowl or dutch oven. Pour dressing over the veggies and add garnish of cabbage and/or apple.
4.  Enjoy warm or as a cold salad.

If you want to serve as a cold salad, make it the night before. The flavors intensify in the refrigerator overnight.

optional additions: pistachios, feta or goat cheese, fresh arugula...use your imagination!

Serving Suggestions: Serve cold over a bed of spinach and arugula.

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