Roasted Vegetable Salad
Roasted Vegetable Salad is an moderately easy dinner. Made with 1 small butternut squash, 2 medium yellow squash, 1 large yellow pepper, 1 large red pepper and 1 large red onion, diced, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Preheat oven to 400Β°.
Make vinaigrette dressing.
Dice squash and peppers into 1/4-inch pieces.
In large bowl, toss squash, peppers, onion, garlic, olive oil, salt and pepper until vegetables are well coated.
Spread vegetables on two large cookie sheets and toast 10 minutes, stirring once.
Allow vegetables to cool.
Transfer vegetables to a large bowl.
Add corn and tomatoes.
Toss this mixture and the greens separately with just enough vinaigrette to coat lightly.
Arrange greens on salad plate and top with vegetable mixture.
Makes 8 servings.
π· Perfect Pairings
Complete your meal with these
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