Roasted Vegetable Salad

29 May

This is probably the easiest salad you could make.  It takes a little time to roast the veggies, but you can easily do the cooking several days in advance.  They’re also great right out of the oven (without the balsamic vinegar on them). 

You can, of course, use any vegetables you like, in any combination you like.  We had a ton of veggies in our CSA box, so the salad in this photo contains: yellow and green zucchini, eggplant, mushrooms, tomatoes, green peppers, carrots, onions, and garlic.  All but the onions and garlic actually came from the box, so there was already a ton of flavor from local organic produce.  Roasting brought out all the sweetness, and the balsamic vinegar just helped to round out the flavors with a little acidity.

Serve this as a cool summer side dish, alone or tossed with greens.  Or add some chicken or shrimp and make it a meal.  It’s satisfying and oh so tasty.  Oh, and it’s awfully pretty too!

Elisa’s Roasted Vegetable Salad

  • 3 cups chopped mixed fresh vegetables (see note above)
  • 1  tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp balsamic vinegar

In a large roasting pan, toss vegetables with salt, pepper, and oil.  Roast in the oven at 400 degrees for 45 minutes, stirring every 15 minutes.  Remove from oven and lay out in a thin layer on a clean baking sheet and cool in the refrigerator for 15-20 minutes.  Toss with balsamic vinegar in a bowl.  Serves 4.

I told you it was simple…  But oh so good….


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