↞ recipe box start page
Category: Salad
Prep Time: Cook Time: Total Time:
Garlic flavored non-stick spray
2 lbs small red potatoes, well scrubbed and cut in wedges
2 medium red or Maui onions, cut lengthwise
2 each zucchini and yellow squash, cut in half lengthwise
1 each large yellow and red bell pepper, quartered lengthwise
1/2 tsp salt
1/4 tsp black pepper
1/2 cup bottled balsamic vinaigrette
1 cup fresh basil leaves, cut in narrow strips
Position racks to divide oven in thirds. Heat to 450. Line 2 jelly-roll pans with foil; coast foil with garlic spray.
Spread potatoes and as many onions as will fit in a single layer in 1 pan; spread remaining vegetables in other pan. coat with seasoning spray; sprinkle with salt and pepper.
Place pan with potatoes on lower oven rack, other pan on higher rack. Roast 15 minutes, switch position of pans and roast 15 minutes longer or until potatoes are tender and veggies are slightly charred.
When cool enough to handle, cut zucchini, yellow squash and peppers in bite size pieces. Place vegetables and vinaigrette in a large bow. Toss to mix and coat. Shortly before serving, stir in basil. Makes 9 cups.
view more member recipes
ROASTED VEGETABLE SALAD II
Category: Salad
Prep Time: Cook Time: Total Time:
Garlic flavored non-stick spray
2 lbs small red potatoes, well scrubbed and cut in wedges
2 medium red or Maui onions, cut lengthwise
2 each zucchini and yellow squash, cut in half lengthwise
1 each large yellow and red bell pepper, quartered lengthwise
1/2 tsp salt
1/4 tsp black pepper
1/2 cup bottled balsamic vinaigrette
1 cup fresh basil leaves, cut in narrow strips
Position racks to divide oven in thirds. Heat to 450. Line 2 jelly-roll pans with foil; coast foil with garlic spray.
Spread potatoes and as many onions as will fit in a single layer in 1 pan; spread remaining vegetables in other pan. coat with seasoning spray; sprinkle with salt and pepper.
Place pan with potatoes on lower oven rack, other pan on higher rack. Roast 15 minutes, switch position of pans and roast 15 minutes longer or until potatoes are tender and veggies are slightly charred.
When cool enough to handle, cut zucchini, yellow squash and peppers in bite size pieces. Place vegetables and vinaigrette in a large bow. Toss to mix and coat. Shortly before serving, stir in basil. Makes 9 cups.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Roasted Vegetable Salad
by sgre52160
1 large red onion (peeled and cut into wedges) 3 large carrots (peeled and sliced thin) 1/2 lb cauliflower (trimmed into florets) 1/2 lb broccoli (trimmed into florets) 1/2 string beans (stemmed)
by sgre52160
1 large red onion (peeled and cut into wedges) 3 large carrots (peeled and sliced thin) 1/2 lb cauliflower (trimmed into florets) 1/2 lb broccoli (trimmed into florets) 1/2 string beans (stemmed)
Roasted Vegetable Orzo Salad
by sgre52160
1 small eggplant, cut into 3/4-inch cubes 1 red pepper, cut into 1-inch pieces 1 yellow pepper, cut into 1-inch pieces 1 red onion, cut into 1-inch pieces 2 cloves garlic, minced 1/3 cup olive oi
by sgre52160
1 small eggplant, cut into 3/4-inch cubes 1 red pepper, cut into 1-inch pieces 1 yellow pepper, cut into 1-inch pieces 1 red onion, cut into 1-inch pieces 2 cloves garlic, minced 1/3 cup olive oi
Chicken Tortellini Roasted Vegetable Salad
by sgre52160
Sun-Dried Tomato & Basil Vinaigrette 1/2 cup sun-dried tomato halves coarsely chopped 1 cup boiling water 1/2 cup basil leaves - (packed) 1 garlic clove 2 tbsp red wine vinegar or balsamic vineg
by sgre52160
Sun-Dried Tomato & Basil Vinaigrette 1/2 cup sun-dried tomato halves coarsely chopped 1 cup boiling water 1/2 cup basil leaves - (packed) 1 garlic clove 2 tbsp red wine vinegar or balsamic vineg
Roasted Vegetable Spinach Salad With Warm Bacon Dressing
by sgre52160
Mixture of veggies* 1 large onion 3 cloves of garlic 2 tbsp extra virgin olive oil 2 sprigs of thyme 2 sprigs of rosemary Pinch of kosher salt 5 turns of the pepper grinder 1 (16 oz) bag
by sgre52160
Mixture of veggies* 1 large onion 3 cloves of garlic 2 tbsp extra virgin olive oil 2 sprigs of thyme 2 sprigs of rosemary Pinch of kosher salt 5 turns of the pepper grinder 1 (16 oz) bag
Roasted Vegetable Strudel
by sgre52160
2 zucchini 1 large eggplant 1 large red pepper 1 small onion 3 garlic cloves a half a bag of frozen artichoke hearts 6 sheets phyllo dough Olive oil Grated Romano cheese Fresh mozzarella
by sgre52160
2 zucchini 1 large eggplant 1 large red pepper 1 small onion 3 garlic cloves a half a bag of frozen artichoke hearts 6 sheets phyllo dough Olive oil Grated Romano cheese Fresh mozzarella
view more member recipes
Recipe Quick Jump