Fabulous Roasted Veggie Salad!

Oh, wow, I just have to share this one!  Y'all know I've been trying to find more ways to eat vegetarian and to use more kale in my menus.  This salad scores BIG on both counts!  It's very easy and you can swap veggies as needed or to just fit what you have in the house that day.

Roasted Veggie Salad

Preheat oven to 425 degrees.  Line a large sheet pan with foil (spray with non-stick cooking spray). 

Wash and cut up a variety of veggies* into bite-sized pieces.  Drizzle veggies with EVOO, season with salt and pepper, toss well to coat and pour into single layer in the pan.  Cook for approximately 25 minutes or until veggies are cooked through and starting to brown around the edges just a bit.  (Cook dense veggies for 10 minutes before adding more delicate veggies, then continue cooking another 15 minutes or so.) 

*Here are the veggies I used today:  diced potato, match-stick carrots, diced onion, diced red and green bell pepper--I started these first in the oven and cooked them for 10 minutes before adding the rest: diced zucchini, diced yellow squash, and cherry tomatoes, halved.

Meanwhile, cook 1/2 cup of whole grain (I used a combination of bulgar wheat and red quinoa today, but you could also used wheat berries or barley or other grains--whatever you like) in 3 cups of chicken or vegetable broth.  I added in 1/2 bunch of fresh kale, washed and de-stemmed, chopped and let it cook right along with the grains.  Cook according to package directions, but let the cooked grains rest in the hot broth for about 5 minutes after they finish cooking, then drain the broth. 

(I also added some cooked black eyed peas that I had left over in the frig.  You can use up all sorts of bits of leftover veggies in this salad. And I added some fresh basil and parsley I had growing in my garden. Use whatever you like!)

Combine grain mixture and cooked veggies together in large bowl.  Pour balsamic vinaigrette* over all and toss.  Serve warm or cold, as preferred.

*Balsamic Vinaigrette

In small bowl or shaker jar, whisk together or shake to combine 1/4 c. balsamic vinegar, 2 tbs. honey, 1/2 c EVOO, salt and pepper to taste.   

Yum.  I have to try this one.  Thanks, Vickie.

Hugs,

Trish

Sounds so good Vickie. This is a good time of year to combine all sorts of fresh veggies. Imagine cooking those on a grill - oh yum.

Annette

Now this sounds good....now IF I can get Rick to eat some....HAHA

HUGSSSSSSSS