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Roasted Vegetable Salad





Yields
Makes 8 cups; 8 servings

Jo Ann Schiro enjoys the flavors of roasted vegetables, so when she found a recipe for a marinated salad using frozen vegetables, she got the idea to try it with roasted fresh vegetables instead. Her salad is a big hit at family celebrations; it tastes even better if it's made a day ahead, chilled, then brought to room temperature. PREP AND COOK TIME: About 1 1/4 hours.

Roasted Vegetable Salad




Christina Schmidhofer
 4 cups peeled, diagonally sliced carrots (1/4 in. thick)
 3 cups cauliflower florets (1 1/2 in. pieces; about 11 oz.), rinsed and drained
 3 cups broccoli florets (1 1/2 in. pieces; about 8 oz.), rinsed and drained
 1 pound red bell peppers, rinsed, stemmed, seeded, and cut into 1- by 3-inch strips
 2 jars (about 6 oz. each) marinated artichoke hearts
 3 tablespoons lemon juice
 2 tablespoons extra-virgin olive oil
 1 tablespoon red wine vinegar
 2 teaspoons Dijon mustard
 1 teaspoon minced garlic
 1 can (6 oz.) whole pitted ripe black olives, drained
  Salt and pepper
Step 1
1

In a 12- by 17-inch roasting pan, combine carrots, cauliflower, broccoli, bell peppers, and artichoke hearts with their marinade.

Step 2
2

Roast in a 400° oven, stirring every 15 minutes, until carrots are tender to bite, 50 to 60 minutes.

Step 3
3

In a large bowl, combine lemon juice, olive oil, vinegar, mustard, and garlic. Scrape in vegetables, add olives, and stir to coat. Season to taste with salt and pepper.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories137
% Daily Value *
Total Fat 7.8g10%

Saturated Fat 0.9g5%
Cholesterol 0.0mg0%
Sodium 338mg15%
Total Carbohydrate 16g6%

Dietary Fiber 6.2g23%
Protein 3.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.