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Roasted Vegetable Salad Recipe

Roasted Vegetable Salad Recipe photo by Taste of Home

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“For even more flavor, mix field greens and crisp, crumbled bacon into this appealing veggie salad. Or whisk a tablespoon of honey into the dressing. Guests will love it!” —Laura McAllister, Morganton, North Carolina

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Roasted Vegetable Salad Recipe

Prep: 30 min. Bake: 20 min.

Yield: 12 Servings

30 20 50

Ingredients

1 pound small red potatoes, quartered
2 medium ears sweet corn, halved
1/2 pound baby portobello mushrooms, halved
1 medium sweet red pepper, cut into strips
2 medium leeks (white portion only), cut into 2-inch lengths
1/4 cup plus 2 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound fresh asparagus, cut into 2-inch lengths
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 cups cubed French bread
10 cherry tomatoes, halved
1 cup (4 ounces) crumbled feta cheese
1 cup thinly sliced fresh basil leaves
DRESSING:
1/3 cup olive oil
1/4 cup red wine vinegar

Directions

In a large bowl, combine the first five ingredients. Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat. Place in two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 425° for 20-25 minutes or until potatoes are tender.
Meanwhile, in a large skillet, saute asparagus in remaining oil until tender. Add garlic and pepper flakes; cook 1 minute longer.
Cut corn from cobs; place in a large bowl. Stir in the bread, tomatoes, cheese, basil, asparagus and roasted vegetable mixture. Combine oil and vinegar; drizzle over mixture and toss to coat. Yield: 12 servings (2/3 cup each).

Nutritional Facts 2/3 cup equals 210 calories, 14 g fat (3 g saturated fat), 5 mg cholesterol, 239 mg sodium, 17 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Roasted Vegetable Salad in Taste of Home June/July 2010, p27

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Reviews for Roasted Vegetable Salad

Roasted Vegetable Salad

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Reviewed on Aug. 15, 2012 by Schillicious

Did you serve this salad cold? Did you chill it for awhile? Or did it you just serve it right out of the oven?

Reviewed on Aug. 15, 2012 by Schillicious

Is this dish served hot? Or cold? Or room temperature?

Reviewed on Jun. 09, 2012 by scsvatek

My family loved this. Although next time I would have each person add the bread as they dish the salad out so it doesn't get too soggy.

Reviewed on Jun. 01, 2012 by 6foreverpaws

This a wonderful tasting dish. I have made it a couple of times and it is now a staple in our house as well. Love it!!!

Reviewed on May. 27, 2012 by ngreig

We have been making this for two years now and it is a staple. If we don't have all the ingredients on hand, we substitute with just about any other veggies. Very flexible and awesome recipe!

Reviewed on Apr. 26, 2011 by garytr1

I made this dish for Easter and everyone loved it!

Reviewed on Oct. 19, 2010 by vajudybug

This is wonderful and it looks so pretty too!

Reviewed on May. 17, 2010 by donnasc

This dish was sooo yummy! Just the thing for our family dinners- satisfying side dish as well as a vegetarian main dish for the vegetarian in the family.