Imagine the “oohs and ahhs” from your family and friends when you present this gorgeous platter of color, overflowing with warm veggies bathed in a tangy herb filled dressing. (Not only delectable, but beautiful too!) Welcome to Warm Roasted Veggie Salad, using whatever vegetable looks good in the store or abundant in your fridge and pantry.
This recipe is more of an inspiration than a set of specifics. For the photo above, we roasted Brussels sprouts, yellow squash, radishes, carrots and red peppers but the combinations are limited only by your imagination, Make sure to include some fresh veggies to add a crispy contrast to the toasty flavors – like shredded Napa and purple cabbage and garnished with some thinly sliced green onions. Halved or quartered grape tomatoes, chopped shallots, celery, fennel or sliced bell peppers would all be tasty, too.
The spice mix we used to pull all these ingredients together? A traditional Mediterranean blend, the easy-to-find, easy-to-love Italian Seasoning. Basil, oregano, thyme, rosemary, parsley and marjoram are just a few of the power packed herbs that can make up the mix – and each brings its own flavor and goodness to the whole. For example, the basil has strong flavonoids which protect your body on a cellular level. The oregano has Vitamins A,C,E, and K when you use it generously in this recipe. And the thyme is one of our powerful anti-oxidant rich herbs. You can’t go wrong with this healthy blend of herbs!
Warm Roasted Veggie Salad with Herbed Mustard Dressing
Preheat oven to 400F. Trim or cut your favorite veggies and divide them by type and hardness. (Baby potatoes on one tray, green beans on another, etc.) Toss or spray veggies with about 1 tsp extra virgin olive oil, sea salt and freshly ground black pepper. Spread evenly on sheet pan lined with foil or parchment paper. Roast for 20 – 45 minutes depending on choice of veggies; the harder the vegetable, the longer it will take to cook. Remove from oven, and while still warm toss with dressing. Add some cool and crunchy fresh cabbage or other veggies to provide a contrast between roasted and fresh flavors and textures.
Herbed Mustard “Jar” Dressing
- ½ Cup Extra Virgin Olive Oil
- ¼ Cup Red Wine Vinegar
- 3 TB Dijon Mustard
- 1 TB Orange Juice
- 1 Garlic Clove, grated
- 2 tsp Italian Seasoning
- Sea Salt and Freshly Ground Black Pepper to taste.
Place all ingredients together in a jar and shake well.