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Roasted Vegetable Salad Recipe
Roasted Vegetable Salad Recipe photo by Taste of Home

Roasted Vegetable Salad Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. Meanwhile, in a large skillet, saute asparagus in remaining oil until tender. Add garlic and pepper flakes; cook 1 minute longer.
  3. Cut corn from cobs; place in a large bowl. Stir in the bread, tomatoes, cheese, basil, asparagus and roasted vegetable mixture. For dressing, combine oil and vinegar; drizzle over mixture and toss to coat. Yield: 12 servings (2/3 cup each).
Originally published as Roasted Vegetable Salad in Taste of Home June/July 2010, p27

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.

Reviews for Roasted Vegetable Salad

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
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2 Star
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1 Star
 (1)
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MY REVIEW
Reviewed Aug. 15, 2012

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

MY REVIEW
Reviewed Aug. 15, 2012

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

MY REVIEW
Reviewed Jun. 9, 2012

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.

MY REVIEW
Reviewed Jun. 1, 2012

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!!!

MY REVIEW
Reviewed May. 27, 2012

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!

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