Roasted Vegetable Salad
TOTAL TIME: Prep: 30 min. Bake: 20 min.
YIELD: 12 servings (2/3 cup each).
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
Ingredients
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1 pound small red potatoes, quartered
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2 medium ears sweet corn, halved
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1/2 pound baby portobello mushrooms, halved
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1 medium sweet red pepper, cut into strips
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2 medium leeks (white portion only), cut into 2-inch lengths
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1/4 cup plus 2 tablespoons olive oil, divided
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/2 pound fresh asparagus, cut into 2-inch lengths
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2 garlic cloves, minced
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1/2 teaspoon crushed red pepper flakes
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2 cups cubed French bread
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10 cherry tomatoes, halved
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1 cup (4 ounces) crumbled feta cheese
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1 cup thinly sliced fresh basil leaves
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DRESSING:
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1/3 cup olive oil
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1/4 cup red wine vinegar
Directions
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1.
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.
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2.
Meanwhile, in a large skillet, saute asparagus in remaining 2 tablespoons oil until tender. Add garlic and pepper flakes; cook 1 minute longer.
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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.
Nutrition Facts
2/3 cup: 210 calories, 14g fat (3g saturated fat), 5mg cholesterol, 239mg sodium, 17g carbohydrate (3g sugars, 3g fiber), 5g protein.
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