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Home Dishes & Beverages Salads Vegetable Salads

Roasted Vegetable Salad

Name: Roasted Vegetable Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 servings (2/3 cup each).
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

6 reviews

Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 20 min.

Makes

12 servings (2/3 cup each)

Updated: May. 23, 2023

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

Roasted Vegetable Salad Recipe photo by Taste of Home

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

Preheat oven to 425°. In a large bowl, combine the first 5 ingredients. Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat. Place in 2 greased 15x10x1-in. baking pans. Bake 20-25 minutes or until potatoes are tender.

Meanwhile, in a large skillet, saute asparagus in remaining 2 tablespoons 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. For dressing, combine oil and vinegar; drizzle over mixture and toss to coat.

Nutrition Facts

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

Roasted Vegetable Salad

Ingredients

Directions

Nutrition Facts

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