Roast Vegetable salad

If you are anything like me you are enjoying the warmer weather and already dreaming about the fresh produce you are going to enjoy in the coming months. While the veggies are growing I thought I would start sharing a few recipes I have tried and enjoyed. I hope that you will share some of your favourites with me too so I can post them for the whole community.

I have made this Roast Vegetable Salad twice lately but I haven’t made it exactly like Martha suggested; I worked with what I had in my pantry and fridge. The recipes lists carrots, zucchini and red onion to be roasted. I expanded the list and used sweet potato, mushroom, cauliflower florettes and garlic cloves along with the onion and carrot; I didn’t have zucchini on hand. I cut the vegetables up into bite sized pieces, mixed them with olive oil, salt and pepper and followed the recipe’s direction for temperature and timing. Once they were roasted I mixed them with the dressing and some spinach instead of lettuce and crumbled goat’s cheese on top.

We ate it warm the first time I cooked it and from the fridge the second time. It was good either way. I’d love to hear if you try this recipe or perhaps, like me, your individual take on this recipe. This recipe and others can be found on Mike’s Garden Harvest Pinterest boards.

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