Dish off the block

Roasted vegetable salad

Fri, 01/17/2020 - 12:30pm
Category: 

What’s your New Year’s resolution? Diet? Healthy eating? How do you stick to it?

Answer: Meal planning and delicious food! By having crave-worthy food in your fridge, you will not be tempted to nosh on unhealthy choices. My roasted vegetable salad is so easy to prepare and can be served warm or cold, as lunch or dinner, topped with chicken or salmon, or even in an omelette or on a pizza. Packed with nutrients and loaded with flavor, this ‘salad’ will be a new staple in your meal rotation!

Roasted Vegetable Salad

1 pint grape or cherry tomatoes (cut in half if large)

1 small zucchini, sliced (about 1/2 lb.)

1 small yellow squash, sliced (about 1/2 lb.)

1 small eggplant, chopped into 1/2” dice (about 1 lb.)

1 small red bell pepper, cut into 1-inch slices

1 small yellow or orange bell pepper, cut into 1-inch slices

1 large onion, chopped into 1-inch pieces

2 Tbsp. fresh rosemary leaves, stemmed and chopped

1 Tbsp. dried basil

1 tsp. dried oregano

1 tsp. garlic powder

1 tsp. salt

1 tsp. black pepper

1/2 cup olive oil

1/4 cup fresh basil leaves, chiffonade (stacked in a pile, rolled like a cigar, and cut into strips)

1/4 cup Kalamata olives, rough chopped

4 ounces feta cheese, crumbled

Dressing

1/4 cup olive oil

1/4 cup rice wine vinegar

1 Tbsp. honey

1 tsp. Dijon mustard

1 tsp. whole grain mustard

Balsamic glaze

Preheat oven to 425 degrees.

Cover a very large baking sheet, approximately 22” x 16” (or 2 medium sheets equaling the same approx. size) with foil. Spread the vegetables in an even layer all over the sheet(s). Sprinkle evenly with the rosemary, dried basil, oregano, garlic powder, salt, and pepper. Drizzle with the olive oil. Toss to evenly coat all of the vegetables, using your hands. Spread back into an even layer on the sheet(s) and bake for 15 minutes.

Remove from oven and sprinkle the pine nuts over the top. Toss the vegetables and pine nuts with a spatula, spreading back into an even layer. Place back in the oven for another 15 minutes until all of the veggies are lightly browned and tender. Your kitchen should also smell amazing at this point!

While the vegetables are cooking, combine all of the dressing ingredients, except the balsamic glaze, in a large jar or airtight container. Shake vigorously until combined and emulsified (cloudy).

Remove the veggies from the oven and let cool for 10 to 15 minutes until room temperature. Top with the fresh basil, olives, and feta cheese. Drizzle half of the dressing and toss to coat (I also like to use my hands here). Place the salad in a large serving bowl and taste. Add more of the dressing as needed and then drizzle the top with balsamic glaze. Serve at room temperature.

Any extra dressing can be kept in the fridge for two to three weeks.