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Roasted Vegetable Salad PDF Print E-mail
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Tuesday, 26 July 2011 10:17

Printable Recipe

1 medium zucchini, cut into bite sized chunks
1 medium yellow squash, cut into bite sized chunks
1 medium red bell pepper, cut into bite sized chunks
8 oz mushrooms, sliced
8 oz cherry tomatoes
1 medium sweet onion, cut into bite sized chunks
¼ cup olive oil
1 teaspoon salt
½ teaspoon black pepper


1½ tablespoons lemon juice
1½ tablespoons olive oil
½ tablespoon Dijon mustard
1 tablespoon mayonnaise
1 tablespoon chopped fresh parsley
1 clove minced garlic

     Preheat oven to 425°F.
     Place the vegetables in a large mixing bowl and toss with the olive oil, salt, and pepper, to evenly coat.
     Spread the vegetables in a single layer on a large roasting pan.  Use 2 pans if necessary to make sure you have a single layer.  Roast in the preheated oven for 30 minutes. 
   Meanwhile, in a small bowl. combine dressing ingredients. 
   Transfer roasted veggies to a serving bowl and toss with dressing. 
   Served chilled.

Serves 4-6

Based on a recipe from Paula Deen

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