FatFree Home
FatFree Recipe Archive
More salads recipes from FatFree

roasted-vegetable-salad recipe

Date: Tue, 19 Aug 1997 14:30:15 -0700
 From: "Zoe Sodja" (zoe_sodja@macmail.ucsc.edu)
 Adapted from "New Vegetarian Cuisine," by Linda Rosensweig & the food
 editors of Prevention magazine.
 Roasted Vegetable Salad with Basil Vinaigrette
 1-1/2 pounds small red potatoes, halved (quartered if large)
 12 ounces green beans, cut into 1" pieces
 2 sweet red peppers, thinly sliced
 1 red onion, thinly sliced crosswise & separated into rings
 1/2 cup low-sodium vegetable stock
 2 garlic cloves
 2 tablespoons red wine vinegar
 1/2 teaspoon dried basil
 1/4 teaspoon freshly ground black pepper
 1-2 tablespoons lemon juice
 1. Preheat the oven to 425 degrees.
 2. Coat a 9" x 13" baking dish with no-stick spray. Add the potatoes, beans,
 red peppers, onions, stock & garlic. Mix well. Roast, stirring every 10
 minutes, for 20 to 30 minutes, or until the vegetables are tender; set aside.
 3. Transfer the garlic to a small bowl and mash. Whisk in the vinegar, basil &
 black pepper.
 4. Place the vegetables in a large bowl. Add the dressing. Toss
 to mix well. Serve warm or chilled. Sprinkle with the lemon juice just before
 Note: I put many cloves of garlic in this - then I just mashed a couple of
 them for the vinaigrette and left the others whole. Yum!
 kwvegan vegan