Roasted Vegetable Salad

Fruits and vegetables from a farmers market. c...
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I first tried this dish at my mother-in-law’s a few weeks ago and loved it.  Unfortunately, other than Brant, I think I might be the only one who enjoyed it!  I’ll keep it on hand as a lunch item to prepare and enjoy.  :)   This is a great main dish vegetable meal.This is actually a great recipe to use up summer produce that you might have in your garden, get from your CSA or at your local farmer’s market.  I think it’s pretty versatile so you can change it up with vegetables you might prefer.  And come on, feta cheese can make most any recipe that much better.  :)

Roasted Vegetable Salad

1 lb small potatoes, quartered

2 medium ears of corn, cut off the cob

1/2 lb portabello mushrooms, halved (I’m not a mushroom fan!  Will probably leave out when I make it)

2 medium leeks, white only, chopped (or a small white onion)

1/4 c + 2 T olive oil, divided

1/2 tsp salt

1/4 tsp pepper

1/2 lb fresh green beans

2 garlic cloves, minced

10 cherry tomatoes, halved

1 c feta cheese

1 c thinly sliced fresh basil leaves

1/4 c red wine vinegar

In a large bowl, combine potatoes, corn, mushroom, peppers, leeks, green beans, garlic, salt and pepper.  Drizzle with 1/4 c oil; sprinkle with salt and pepper and toss to coat.  Place in two 15x10x1 baking pans.

Bake at 425 degrees for 20-25 minutes or until potatoes are tender.  After removing from oven, add tomatoes, feta, and basil.  Toss with vinegar and add more oil as desired.


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