Roasted Vegetable Salad

Roasted Vegetable Salad Recipe
Christina Schmidhofer
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.


Makes 8 cups; 8 servings

Recipe from


Nutritional 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


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


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.

Jo Ann Schiro, San Jose, CA,


February 2005
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