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.
Sunset FEBRUARY 2005
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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