Good Summertime Eats with a Roasted Vegetable Salad

Good Summertime Eats with a Roasted Vegetable Salad

Griffin SokalBy Griffin Sokal (@thatgriffingirl)

Roasted Summertime Vegetable Salad
Roasted Summertime Vegetable Salad

Roasted Summertime Vegetable SaladIt’s so easy to make a dish at home that tastes like you paid huge dollars for at a restaurant. If you have an oven, and some fresh vegetables (I grabbed some from the St. Norbert Farmers’ Market), you can make a delectable medley far more desirable than your standard iceberg salad. I don’t know about you, but iceberg lettuce makes me never want to eat salad ever again.

Start by preheating your oven to 475 degrees.

Roasted Summertime Vegetable SaladI chopped up the following:

1 Japanese Eggplant
1/2 Large Sweet Potato (peeled)
1/2 White Onion
1 Green Zucchini
1 Yellow Zucchini
1 Yellow Bell Pepper
1 Large Golden Beet (peeled)

To dress these gorgeous veggies, I mixed 1/4 cup of olive oil, balsamic vinegar, some honey (also picked up at the Farmers’ Market — thank you, Winnipeg!), and some chopped up fresh herbs and threw that all in a jar. I shook it up and poured it on top of all the vegetables I had laid out evenly in a pan. (For herbs, I used mint, basil & rosemary — whatever I have growing on my porch). Make sure everything is coated. Add some sea salt & cracked black pepper to taste.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes.

Roasted Summertime Vegetable Salad

Refrigerate vegetable mixture for a couple of hours (I left mine overnight) and toss with a chopped head of green leaf lettuce, or kale, or spinach, whatever you have handy or whichever you prefer. The roasted vegetables are already coated in a dressing so no need to add more — I did however, squeeze a lemon wedge over the final plate — life could always use more lemon.

Serve. Easy, right?

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