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Roasted Vegetable Salad

 Roasted Vegetable Salad
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
12 ServingsPrep: 30 min. Bake: 20 min.

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

2 of 2

Roasted Vegetable Salad (continued)

Directions (continued)

  • 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.
  • For dressing, 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.