Roasted Vegetable Salad

This is a recipe I saw on tv but I have been making my version for years.

Of course I forget about a lot of recipes so now its time to resurrect it.

My Dad had a garden and we wasted nothing

Two containers of grape tomatoes

One large diced onion

two cups of corn.

Two cups of green beans.

One diced jalapeño pepper

One diced red pepper

One teaspoons sugar

Two teaspoon garlic powder.

One teaspoon salt and pepper

Sometimes I add diced zucchini or butternut squash.

1/2 teaspoon oregano

One large box of crunchy field mix

20 basil leaves

6 diced scallions

One diced cucumber

1/2 diced fresh parsley

1/2 to 3/4 cup lemon vinaigrett

My new favorite bottled dressing called Garlic Expression is great.

Toasted garlic Syrian bread for croutons

Preheat the oven to 450 degrees.

Line a sheet pan with parchment paper.

Put all the vegetables in a row on the pan

Add the oil

Sprinkle the spices plus the salt and pepper and mix each vegetable separately

Sprinkle the sugar mostly on the corn than use the rest for all the vegetables

Roast till the tomatoes start to blister and the corn is charredThis only takes about 15 minutes but judge by the color.

Set the pan aside to cool.

Mix all the greens, scallion, parsley, basil and whatever other spice you likt

Add the cool vegetables and all the oil from the pan

Mix in the dressing and Syrian toast.

Thats it.

Optional additions; feta cheese, blue cheese. olives or pepponcini.

Published by cmangoff

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