This was so delicious! I didn't have cauliflower, but I had mushrooms, so I added those for the last 20 minutes of cooking. There are so many different vegetables that would be good in this!
Roasted Vegetable Salad
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.
More From Sunset
- Calories: 137
- Calories from fat: 51%
- Protein: 3.6g
- Fat: 7.8g
- Saturated fat: 0.9g
- Carbohydrate: 16g
- Fiber: 6.2g
- Sodium: 338mg
- Cholesterol: 0.0mg
- 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.
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