Roasted Vegetable Salad

Photo: Iain Bagwell; Styling: Vanessa McNeil Rocchio

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.

Yield: Makes 6 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 20 Minutes
Total: 1 Hour, 23 Minutes


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

Preparation

  1. 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. 2. Bake at 450° for 13 to 15 minutes or until just tender and lightly browned. Cool 20 minutes.
  3. 3. Combine roasted vegetables, cabbage, and next 3 ingredients. Chill 30 minutes to 4 hours. Stir just before serving.
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