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This Warm Vegetable Salad recipe and photos were shared
with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Karen says, "This recipe is from a very sweet
little cookbook called
Salads: Fresh and Flavorful Recipes - All Year Round by Elsa Petersen-Schepelern. First I fell in love with
the picture, then I read the recipe, and it grabbed me. Imagine, a perfectly
roasted, very colorful bell pepper stuffed with a fresh basil leaf, home made
basil pesto, goat cheese, and grape tomatoes. The rest of the flavors are warm,
earthy, and satisfying. I've adapted the recipe for our family."
Warm Roasted Vegetable Salad with Goat Cheese and Pesto
Recipe Type:
Salads,
Tomatoes,
Sweet Bell Peppers,
Squash,
Onions
Yields: 4 servings
Prep time: 20 min
Cook time: 30 min
Ingredients:
1 red sweet bell pepper, halved and seeded (retain the stem)
1 orange sweet bell pepper, halved and seeded (retain the stem)
1 acorn
squash, cut into 1-inch wedges
1 garnet sweet potato, peeled and cut into 1-inch chunks
2 red
onions, quartered lengthwise into wedges
1/4 cup extra virgin
olive oil
4 large basil leaves or 8 small of fresh
basil leaves
8 cherry
tomatoes
4 teaspoons homemade or good-quality purchased
Basil Pesto
4 chunks of goat cheese
4 medium plum tomatoes, halved
Coarse sea
salt and freshly-ground
black pepper to taste
Basil Leaves, garnish
Lemon wedges, garnish
Preparation:
Preheat oven to 450 degrees F. Line a large baking sheet with non-stick aluminum foil.
Place the bell pepper halves, cut side up, on the
baking sheet. Place a basil leaf, a spoonful of pesto, a chunk of
goat cheese, and 2 grape tomatoes inside of each bell pepper half.
Place the prepared bell peppers, squash, sweet
potato, and onions, in a resalable plastic bag with the olive oil;
shake until all the vegetables are well coated with the oil. Place
the squash, sweet potato, and onion on the baking sheet, leaving a
space between all ingredients. Sprinkle with salt and pepper to taste.
Roast the vegetables in the preheated oven approximately 30 minute or until tender and crispy brown at the edges. Remove from oven.
Serve with extra fresh basil leaves and a wedge of lemon.
Serves 4 as a side dish.
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