Wednesday, August 28, 2013

Roasted Vegetable Salad

Ingredients for Salad:
· 1 pound small red potatoes, quartered
· 2 medium ears sweet corn, halved
· 1/2 pound baby Portobello mushrooms, halved
· 1 medium sweet red pepper, cut into strips
· 2 medium leeks (white portion only), cut into 2-inch lengths
· 1/4 cup plus 2 tablespoons olive oil, divided
· 1/2 teaspoon salt
· 1/4 teaspoon pepper
· 1/2 pound fresh asparagus, cut into 2-inch lengths
· 2 garlic cloves, minced
· 1/2 teaspoon crushed red pepper flakes
· 2 cups cubed French bread
· 10 cherry tomatoes, halved
· 1 cup crumbled feta cheese
· 1 cup thinly sliced fresh basil leaves

Ingredients for Dressing:

· 1/3 cup olive oil
· 1/4 cup red wine vinegar


Directions:
1. In a large bowl, combine the first five ingredients. Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat. Place in two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 425° degrees for 20-25 minutes or until potatoes are tender.
2. Meanwhile, in a large skillet, sauté asparagus in remaining oil until tender. Add garlic and pepper flakes; cook 1 minute longer.
3. Cut corn from cobs; place in a large bowl. Stir in the bread, tomatoes, cheese, basil, asparagus and roasted vegetable mixture.
4. Combine oil and vinegar; drizzle over mixture and toss to coat.

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