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Roasted Vegetable Salad

Christina Schmidhofer
Yield Makes 8 cups; 8 servings
Jo Ann Schiro enjoys the flavors of roasted vegetables, so when she found a recipe for a marinated salad using frozen vegetables, she got the idea to try it with roasted fresh vegetables instead. Her salad is a big hit at family celebrations; it tastes even better if it's made a day ahead, chilled, then brought to room temperature. PREP AND COOK TIME: About 1 1/4 hours.

Ingredients

  • 4 cups peeled, diagonally sliced carrots (1/4 in. thick)
  • 3 cups cauliflower florets (1 1/2 in. pieces; about 11 oz.), rinsed and drained
  • 3 cups broccoli florets (1 1/2 in. pieces; about 8 oz.), rinsed and drained
  • 1 pound red bell peppers, rinsed, stemmed, seeded, and cut into 1- by 3-inch strips
  • 2 jars (about 6 oz. each) marinated artichoke hearts
  • 3 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced garlic
  • 1 can (6 oz.) whole pitted ripe black olives, drained
  • Salt and pepper

Nutrition Information

  • calories 137
  • caloriesfromfat 51 %
  • protein 3.6 g
  • fat 7.8 g
  • satfat 0.9 g
  • carbohydrate 16 g
  • fiber 6.2 g
  • sodium 338 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a 12- by 17-inch roasting pan, combine carrots, cauliflower, broccoli, bell peppers, and artichoke hearts with their marinade.

  2. Roast in a 400° oven, stirring every 15 minutes, until carrots are tender to bite, 50 to 60 minutes.

  3. In a large bowl, combine lemon juice, olive oil, vinegar, mustard, and garlic. Scrape in vegetables, add olives, and stir to coat. Season to taste with salt and pepper.