ROASTED VEGGIE SUMMER SALAD RECIPE BY TASTY
Here's what you need: carrot, baby potato, yellow squash, zucchini, olive oil, salt, pepper, fresh oregano, garlic, radish, mixed greens salad, fresh cilantro, fresh flat-leaf parsley, garlic, salt, pepper, olive oil, lime, red wine vinegar
Provided by Mercedes Sandoval
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400˚F (200˚C).
- On a baking sheet lined with parchment paper, add carrots, potatoes, yellow squash, and zucchini.
- Drizzle with olive oil and season with salt, pepper, oregano, and garlic, and mix to evenly coat the coat the vegetables. *Note: You may need to quarter the potatoes if they are too thick so they roast faster.
- Bake for 25-30 minutes, until the vegetables are golden brown.
- Make the chimichurri dressing: combine the cilantro, parsley, garlic, salt, pepper, olive oil, lime juice, and red wine vinegar in a food processor and blend until smooth.
- Add a large handful of greens to a large bowl. Top with the roasted vegetables and sliced radishes.
- Pour over the chimichurri dressing and toss until evenly distributed.
- Enjoy!
Nutrition Facts : Calories 598 calories, Carbohydrate 55 grams, Fat 41 grams, Fiber 11 grams, Protein 7 grams, Sugar 10 grams
ROASTED VEGGIE SALAD WITH MAPLE BALSAMIC VINAIGRETTE RECIPE BY TASTY
Here's what you need: bell pepper, sweet potato, brussels sprouts, red onion, fresh oregano, salt, pepper, olive oil, spinach, feta cheese, olive oil, balsamic vinaigrette, maple syrup
Provided by Merle O'Neal
Categories Lunch
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400ºF (200ºC).
- Combine all vegetables (except spinach) in large bowl and stir.
- Add salt, pepper, oregano, and olive oil for the salad and stir.
- Spread vegetables on baking sheet and bake for 40 minutes.
- To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
- In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
- Drizzle dressing over salad.
- Enjoy!
Nutrition Facts : Calories 379 calories, Carbohydrate 36 grams, Fat 24 grams, Fiber 6 grams, Protein 6 grams, Sugar 13 grams
SHEET-PAN ROASTED SUMMER VEGETABLES
This side dish is summer on a sheet pan! Fresh veggies like peppers, squash and tomatoes are roasted, then topped with toasted bread crumbs mixed with lemon zest and garlic for a flavorful crunch. A basil garnish adds a burst of freshness.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes. Drizzle with 2 tablespoons of the oil, 3/4 teaspoon of the salt and the pepper; toss until vegetables are coated.
- Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.
- Meanwhile, in 8-inch skillet, heat 1 tablespoon of the over medium heat. Add garlic; cook and stir 1 minute. Place garlic in small bowl. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Spoon into bowl with garlic. Add lemon zest and remaining 1/4 teaspoon salt; stir to mix. Sprinkle bread crumb mixture and basil over roasted vegetables.
Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 5 g, TransFat 0 g
ROASTED SUMMER VEGETABLES
Steps:
- Preheat the oven to 375 degrees F.
- Trim the ends of the zucchinis and cut them diagonally in 3/4-inch-thick slices. (The slices will seem large, but they¿ll shrink while they cook.) Cut the peppers lengthwise in 1 1/2-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in 1/4-inch-thick rounds, leaving the slices intact.
- Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they¿re crowded, they¿ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.
- Note: This recipe was doubled for this episode.
ROASTED SUMMER VEGETABLE SALAD
Steps:
- Combine all ingredients. Marinate for 30 minutes. Adjust seasonings to taste.
GARDEN FRESH SUMMER VEGETABLE SALAD
"We're always looking for ways to use our garden produce in the summer, and this salad is great because you can use whatever vegetables you have on hand. You'll love the dill dressing,."-Mari Roseberry, Dunning, Nebraska
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cauliflower, carrots, onion, tomatoes and zucchini. In a small bowl, whisk the remaining ingredients. Pour over vegetables and toss to coat. , Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.
Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
More about "roasted summer vegetable salad recipes"
MEDITERRANEAN QUINOA SALAD WITH ROASTED SUMMER …
From cookieandkate.com
4.9/5 (50)Total Time 35 minsCategory SaladCalories 239 per serving
- Preheat oven to 425 degrees Fahrenheit with racks in the upper and lower thirds of the oven. Line two large, rimmed baking sheets with parchment paper.
- Divide the eggplant, zucchini and yellow squash between the two baking sheets. Drizzle with 1 tablespoon olive oil and toss. Add a little more if necessary; you want enough to lightly coat the vegetables. Sprinkle with salt and pepper. Roast until the veggies are softened and beginning to brown, about 20 to 30 minutes. Set the roasted vegetables aside to cool.
- To cook the quinoa, combine the uncooked quinoa with 2/3 cup water in a small saucepan. Bring to boil over medium-high heat, then cover and reduce heat to low. Simmer until the water is absorbed, about 15 minutes, then remove from heat and let the quinoa steam with the lid on for 5 minutes. Remove lid, fluff the quinoa with a fork and set aside.
- To toast the pine nuts, cook them in a small skillet over medium heat, stirring frequently, until they’re turning lightly golden and fragrant, about 5 to 10 minutes. Be sure to keep an eye on them so they don’t burn. Transfer to a bowl to cool.
ROASTED SUMMER VEGETABLE FARRO SALAD RECIPE - TODAY
From today.com
4.3/5 (39)Category SaladsAuthor Anthony Contrino
- 3. Drizzle 1/4 cup of the olive oil over the vegetables on each sheet pan, season generously with salt and pepper and toss to coat.
30 BEST SUMMER VEGETABLE RECIPES - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
5/5 (2)Published Aug 2, 2021Category Recipe Roundup
- Roasted Summer Vegetables. One of the best and easiest ways to cook summer veggies is to roast them. Roasting adds a lovely char and a hint of smokiness.
- Summer Vegetable Salad. I may not be a salad person, but this summer vegetable salad is an exception to my rule. The medley of grilled vegetables, golden corn, and feta cheese is phenomenal as it is.
- Summer Vegetable Stew. Loaded with potatoes, carrots, zucchini, tomatoes, chicken, and a creamy broth, this summer vegetable stew is as rich and hearty as can be.
- Summer Vegetable Pesto Pasta. The color of this pasta alone already tells you it’s delicious. The pesto sauce is a mix of basil, olive oil, hemp seeds, nutritional yeast, and garlic.
- Mexican Corn Salad. Mexican corn salad, or esquites, is similar to elote, but it’s off the cob, not on. It’s just as delicious, but a lot easier to eat.
ROASTED SUMMER VEGETABLE SALAD | QUICK & EASY
From vegkitchen.com
SUMMER ROASTED VEGETABLE SALAD | THE RUSTIC FOODIE®
From therusticfoodie.com
ROASTED VEGETABLE SALAD WITH MAGIC GREEN SAUCE
From minimalistbaker.com
ROASTED SUMMER VEGETABLE SALAD
From cookinginmygenes.com
EASY COLD ROAST VEGETABLE SALAD WITH FETA AND …
From wholesomeyum.com
GRILLED SUMMER VEGETABLE PASTA SALAD - THE SLOW …
From theslowroasteditalian.com
SIMPLE SUMMER ROASTED VEGETABLE SALAD
From runningtothekitchen.com
ROASTED VEGETABLE SALAD WITH FETA – WELLPLATED.COM
From wellplated.com
TOMATO, ROSEMARY AND RED ONION FOCACCIA WITH WHIPPED ROASTED …
From irishtimes.com
40 SUMMER CHICKEN RECIPES - BEST CHICKEN IDEAS SUMMER
From countryliving.com
ROAST VEGETABLE SALAD WITH ORANGE AND ROSEMARY DRESSING
From vegetables.co.nz
HOW TO MAKE SUMMER ROAST VEGETABLE SALAD - DAYS OF JAY
From flipboard.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
THESE STRAWBERRY SALAD RECIPES TASTE LIKE SUMMER—AND ARE A …
From bhg.com
BEST FIESTA CORN SALAD RECIPE - HOW TO MAKE FIESTA CORN SALAD
From delish.com
SUMMER VEGETABLE SALAD - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
SUMMER ROASTED VEGETABLE SALAD – WILD AND WHELM
From wildandwhelm.com
SWEET POTATO BLACK BEAN SALAD - THE ROASTED ROOT
From theroastedroot.net
BAREFOOT CONTESSA | ROASTED SUMMER VEGETABLES | RECIPES
From barefootcontessa.com
15+ SUMMER SALAD RECIPES IN THREE STEPS OR LESS - EATINGWELL
From eatingwell.com
SUMMER SALAD IDEAS FOR WHEN IT'S TOO HOT TO COOK - REAL SIMPLE
From realsimple.com
GRILLED SUMMER VEGETABLE SALAD - A FAMILY FEAST®
From afamilyfeast.com
You'll also love