Ms Chevious
October 4th, 2005, 01:44 PM
Roasted Veggie Salad
This recipe is suitable for a: vegetarian/vegan diet.
Category: Salads
Ingredients:
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1 large red onion (peeled and cut into wedges)
3 large carrots (peeled and sliced thin)
1/2 pound cauliflower (trimmed into florets)
1/2 pound broccoli (trimmed into florets)
1/2 pound string beans (stemmed)
4 Tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
2 Tablespoons lemon juice
1 teaspoon dried thyme
1 teaspoon Dijon mustard
Instructions:
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Preheat oven to 350 degrees F. Place all the cut vegetables in a large bowl and toss with 2 Tablespoons of olive oil, 1 teaspoon each of salt and pepper. Then place the seasoned vegetables on a baking sheet and roast in the oven for 20 minutes or until tender and browned. While they are cooking place the remaining 2 Tablespoons of olive oil, lemon juice, thyme and mustard in a bowl and whisk together. Toss the cooked vegetables in this dressing and serve hot.
Additional Comments:
-----------------------------------------------------
You can actually use any veggies you like, these are just my personal favourites.
If you try this recipe please come back and leave a review!
This recipe is suitable for a: vegetarian/vegan diet.
Category: Salads
Ingredients:
-----------------------------------------------------
1 large red onion (peeled and cut into wedges)
3 large carrots (peeled and sliced thin)
1/2 pound cauliflower (trimmed into florets)
1/2 pound broccoli (trimmed into florets)
1/2 pound string beans (stemmed)
4 Tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
2 Tablespoons lemon juice
1 teaspoon dried thyme
1 teaspoon Dijon mustard
Instructions:
-----------------------------------------------------
Preheat oven to 350 degrees F. Place all the cut vegetables in a large bowl and toss with 2 Tablespoons of olive oil, 1 teaspoon each of salt and pepper. Then place the seasoned vegetables on a baking sheet and roast in the oven for 20 minutes or until tender and browned. While they are cooking place the remaining 2 Tablespoons of olive oil, lemon juice, thyme and mustard in a bowl and whisk together. Toss the cooked vegetables in this dressing and serve hot.
Additional Comments:
-----------------------------------------------------
You can actually use any veggies you like, these are just my personal favourites.
If you try this recipe please come back and leave a review!