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Roasted Vegetable Salad

Photo: Iain Bagwell; Styling: Vanessa McNeil Rocchio
Hands-on time 20 mins
Total time 1 hr, 23 mins
Yield Makes 6 servings
For a pleasing side to any meal, serve Roasted Vegetable Salad. Roasting enhances the flavor of these vegetables that are then tossed in a fresh basil and sesame-ginger dressing, allowing flavors to mingle.

Ingredients

  • 1 (8-oz.) package assorted sweet mini bell peppers, quartered
  • 2 small zucchini, cut into 1/2-inch cubes
  • 2 garlic cloves, chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 4 cups coarsely chopped napa cabbage
  • 1/2 cup chopped fresh basil
  • 1/3 cup sesame-ginger dressing
  • 1/4 cup chopped fresh flat-leaf parsley

How to Make It

  1. Preheat oven to 450°. Stir together first 5 ingredients. Spread in a single layer on a 15- x 10-inch jelly-roll pan.

  2. Bake at 450° for 13 to 15 minutes or until just tender and lightly browned. Cool 20 minutes.

  3. Combine roasted vegetables, cabbage, and next 3 ingredients. Chill 30 minutes to 4 hours. Stir just before serving.