We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Vegetable salad
This is a delicious vegetable salad that's colourful as well as flavourful.
27 people made this
- 1 aubergine - quartered lengthways, and sliced
- 2 small courgette, halved lengthwise and sliced
- 4 cloves garlic, peeled
- 4 tablespoons olive oil, or as needed
- 1 red pepper, seeded and sliced into strips
- 1 bunch asparagus, trimmed and cut into thirds
- 1/2 red onion, sliced
- For the dressing
- 4 tablespoons red wine vinegar
- 2 tablespoons balsamic vinegar
- 4 tablespoons olive oil
- 2 lemons, juiced
- small handful chopped fresh oregano
- handful chopped fresh parsley
- salt and freshly ground black pepper to taste
MethodPrep:20min ›Cook:35min ›Ready in:55min
- Preheat the oven to 230 C / Gas mark 8. Grease a large baking tray.
- Spread the aubergine and courgette slices out in an even layer on the prepared baking tray. Place the cloves of garlic off to one side of the tray, so you can easily find them later. Bake for 15 minutes in the preheated oven.
- While the vegetables roast, whisk together the red wine vinegar, balsamic vinegar, olive oil and lemon juice in a large serving bowl. Season with oregano, parsley, salt and pepper. Remove the garlic cloves from the oven, and mash. Whisk the garlic into the dressing. Set aside.
- Remove the vegetables from the oven, and stir the courgette and aubergine. Layer the asparagus, red onion, and red pepper over the top of the aubergine and courgette. Return to the oven, and bake for another 15 to 20 minutes, or until the asparagus is tender but still bright green.
- When the vegetables are cooked through and slightly toasted, remove them from the oven, and place them in the bowl with the dressing. Stir to coat evenly. Taste and adjust salt and pepper if necessary. Chill for a few hours before serving, if desired.
Reviews & ratingsAverage global rating:(23)
Reviews in English (19)
I love roasted vegetables, and this dressing is delicious! I think the recipe was supposed to instruct you to toss the vegetables in olive oil before putting them in the oven, as 1/4 cup olive oil is listed in the ingredients (in addition to the oil for the dressing), and I have never roasted vegetables without tossing them in oil first. Great recipe, Emily!-10 Mar 2005
This was awful! Don't waste your time making it. My husband took one bite & actually had to spit it out. I followed the recipe exactly.-10 Jul 2003
Roasted Vegetable and White Bean Salad
I love this recipe because I believe that cooking a bunch of vegetables is one of the most luxurious things you can do for someone. And I love showing people that simple, humble ingredients can be extraordinarily delicious.
Swap options: In the winter substitute broccoli, sweet potatoes, turnips or any other root vegetable for the cauliflower, romanesco, and/or Brussels sprouts. In the summer, substitute with zucchini, sweet peppers or eggplant. If you can't find za'atar at your local Middle Eastern grocer, make your own. Coarsely grind 1 tablespoon dried thyme, 1 teaspoon toasted sesame seeds, ¼ teaspoon dried marjoram, 1 teaspoon ground sumac (if available), and a large pinch of salt together in a mortar and pestle or spice grinder. Don't over-grind — there should still be lots of sesame seeds left whole. Store in an airtight container in a dark, cool spot for up to 3 months.
Technique tips: Roast different vegetables separately — they'll cook at different rates and this way you can make sure they are all properly cooked. When roasting vegetables, space them out so they don't touch. Overpacking the pan will cause the vegetables to steam and get mushy instead of crisp and brown.
Low Carb Veggies for Cold Roast Vegetable Salad
You definitely have some flexibility with what veggies to use for this roasted vegetable salad with balsamic dressing. I went for it with all the low carb veggies that are abundant and look great right now:
- Red peppers
- Fresh basil
But really, you can make this cold roast vegetable salad recipe with just about any veggies you like! If you want to keep it low carb, check the low carb food list for options.
Just make sure to choose veggies that will take a similar amount of time to roast. If you can, avoid most super dense root vegetables, like carrots, beets and potatoes – they are higher in carbs and also take a very long time to get soft enough.
Step by step
One: Chop all the vegetables so they are fairly chunky. Put them in a bowl with 1 tbsp olive oil and some salt and pepper and mix well.
Two: Put on a baking tray in a preheated oven at 200C for 35-40 minutes.
Three: Make the salad dressing by mixing together the olive oil, balsamic, salt, pepper and herbs.
Four: Remove the vegetables from the oven.
Five: Divide the salad between 2 bowls and top with roasted vegetables. Drizzle the dressing on top and crumble over the feta.
Tips for Perfect Oven Roasted Vegetables
- There are a few types of veggies that don’t roast super well, in my opinion, like broccoli and green beans. You can roast them, and they taste great, but they don’t turn out as colorful as if you just blanch them in some boiling water. But most vegetables roast beautifully. I’ve included my favorites in this recipe, but you could also try roasting butternut squash, asparagus, eggplant, cauliflower and Brussels sprouts.
- Roasting vegetables at a high heat causes them to caramelize on the outside without overcooking them on the inside. An oven temperature of 450 is just right. Make sure to keep an eye on them in the oven. They are perfect when they are starting to brown a little on the edges.
- Another tip for perfectly roasted vegetables, is to not overload the pan. They cook more evenly when they are spaced out a bit. Give those gorgeous veggies room to do their thing!
- Seasoning the vegetables really brings out the flavor. I am a big fan of rosemary and the woodsy, pine flavor it brings out in the food. Add the tablespoon it calls for in the recipe, but make sure that every vegetable is covered, adding more if necessary.
- In addition to rosemary, oregano, thyme, parsley, salt, and pepper are delicious on vegetables.
- Oven Roasted Vegetables are best served straight out of the oven. They tend to wilt and get soggy if made ahead of time and reheated. It’s worth it to take the extra few minutes just before dinner to roast fresh vegetables. So good!
Sheet pan dinners are always easy and fast to make. This roasted vegetable salad is no different. All of the vegetables are cooked on a sheet pan, and then tossed with the honey curry vinaigrette while still warm. The flavorful vinaigrette is wonderful poured over all the vegetables while still hot out of the oven.
If you won’t have time to make the full recipe in the evening for dinner, you could prep all the vegetables and make the dressing in advance and then bake it right before eating. Also, this curry vegetable salad is sturdy enough to be made ahead, and the leftovers keep well in the fridge, so it’s perfect for weekday lunches.
6 chicken thighs, trimmed of visible fat
1 1/2 cups broccoli florets
1 1/2 cups cauliflower florets
1 small red capsicum, deseeded and cut into strips
1 small eggplant, cut into 1cm cubes
1 cup cherry tomatoes, halved
3 anchovies, very finely chopped*
2 tbsp extra virgin olive oil
1 small red onion, peeled and very thinly sliced
8 cups mixed baby salad leaves
For light vinaigrette
2 tbsp extra virgin olive oil
What Can I Use Besides Brussels Sprouts and Butternut Squash?
If you’re like my husband and not a fan of brussels sprouts I would recommend substituting with green beans. Don’t have butternut squash? Use sweet potatoes, parsnips, or any variety of winter squash. Honestly, whatever fall produce looks good will work in this salad.
Along with the roasted vegetables you’ll also be toasting chunks of whole wheat crusty bread in the oven too. Essentially you’re making croutons. Apples, baby kale, dried cranberries, toasted pecans and pepitas round out the remaining ingredients in this fall panzanella salad. Together they create a wonderful assortment of textures and sweet and savory flavors.
The vinaigrette for this salad is one that I used when I made this Roasted Butternut Squash Salad and I challenge you to find one that tastes more like fall! It is absolutely delicious and perfect for this panzanella salad.
This is a vinaigrette that you’ll cook on the stove because you want the shallots to soften and the apple cider to reduce. You’ll have just the right amount of time to make it while the vegetables are roasting and the bread toasts in the oven. No need to cool the vinaigrette before adding it to the salad since this salad is best warm or room temperature.
The salad is great to serve anytime this fall, but I’m especially looking forward to adding it to my Thanksgiving table for a pop of color amongst all the white and brown. Enjoy!
Emily's English Roasted Potatoes
Bring a large pot of water with 2 tablespoons kosher salt to a boil. Add the potatoes, return to a boil, lower the heat, and simmer for 8 minutes. Drain the potatoes, place them back in the pot with the lid on, and shake the pot roughly for 5 seconds to rough up the edges. Carefully transfer the potatoes in one layer to a baking rack set over a sheet pan. Set aside to dry for at least 15 minutes. (They can sit at room temperature for several hours or in the fridge for up to 6 hours.)
Pour the oil onto another sheet pan, tilt the pan to distribute the oil, and place the pan in the oven for 5 to 7 minutes, until the oil is smoking hot. Transfer the potatoes carefully into the oil (I use a large metal spatula) and toss them lightly to coat each potato with the hot oil. Lower the oven temperature to 350 degrees F. Roast for 45 minutes to one hour, turning the potatoes occasionally with tongs, until very browned and crisp on the outside and tender and creamy inside.
Transfer to a serving platter, sprinkle generously with 1½ to 2 teaspoons sea salt and parsley and serve hot.
Copyright 2020, Modern Comfort Food, Clarkson Potter/Publishers, All Rights Reserved
Place eggplant in a large bowl. Lightly salt eggplant and let sit for 10 minutes. (This will prevent it from absorbing too much oil.) Add remaining vegetables and toss with olive oil.
Line baking sheet with parchment. Place vegetables on baking sheet. Sprinkle with salt and pepper to taste. Roast to desired doneness, approximately 20–30 minutes. Adjust seasonings to taste.
Place on serving platter and sprinkle with balsamic vinegar. Garnish with fresh herbs.