Tuesday, June 8, 2010

Roasted Vegetable Salad

1 lb small red potatoes, quartered
2 medium ears sweet corn
1/2 lb mushrooms, halved
1 zucchini, chopped
1/2 lb aspargus, cut into 2" lengths
1 med sweet red pepper, cut in strips
1 sweet yellow onion, cut into chunks
1/4 cup olive
1/2 tsp salt
1/4 tsp pepper

*2 cups cubed french bread
10 cherry tomatoes, halved
1 cup crumbled feta
1 cup thinly sliced fresh basil leaves

1/3 cup olive oil
2 cloves minced garlic
1/2 tsp crushed red pepper flakes
1/4 cup red wine vinegar

In a large bowl, combine first 7 ingredients. Drizzle with 1/4 cup olive oil; sprinkle with salt and pepper and toss to coat. Spread out on baking pan and bake at 425 for 20-25 minutes, or until potatoes are tender.
For dressing, heat olive oil in small sauce pan over med heat. Add garlic and red pepper flakes and let them infuse the oil. If the oil is too hot and anything turns dark brown or black, scoop them out! Let the oil cool a little and then whisk in the vinegar.
In same large bowl used for veggies, combine cubed bread, tomatoes, feta, and basil. Then the slightly cooled veggies. Pour dressing over and toss to coat. Serve immediately, but I liked it even more later that night when the kids had gone to bed!

*I didn't have any french bread, but I did have some left over texas toast bread. I cut it into chunks, sprayed them with Pam, sprinkled seasoned salt over them, and then baked them at 400 for about 10 minutes. I am surprised how yummy the bread was in the salad!!! Don't skip the bread!

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