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Roasted Vegetable Salad
Roasted Vegetable Salad
Prep Time
10 Mins
Cook Time
35 Mins
1613
Views
About Recipe
I cannot get enough of roasted veggies in the fall and winter and I’m always looking for new ways to serve them. If I’m on my own, I’m happy to just cook up whatever is in the fridge, toss it in a bowl and call it dinner but I think this solution makes for a nice variety and better presentation.
Ingredients
zucchini
eggplant
bell peppers - orange, yellow or red
mushrooms
red onion
cloves of garlic
fresh green beans
cherry tomatoes
sprigs of fresh rosemary, thyme, savory, sage or wild fennel (you pick!)
pine nuts or whatever nut you prefer. I used roasted, unsalted pumpkin seeds.
spinach, arugula or radicchio
extra virgin olive oil
balsamic vinegar
salt and pepper
See Recipe Procedure
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