Date: Tue, 19 Aug 1997 14:30:15 -0700
From: "Zoe Sodja" (email@example.com)
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 &
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!