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 of the warm roasted vegetable salad. After I read the recipe, 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 have adapted the recipe for our family.
This is a wonderful vegetarian recipe and you can vary the ingredients for the season so that you are aways using the freshest vegetables available. For Vegans, simply omit the goat cheese and you have a flavorful dish. Warm roasted vegetable salad is also a great side dish for those autumn feasts and holiday tables.
Warm Roasted Vegetable Salad recipe, comments, and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
- 1 red bell pepper, halved and seeded (retain the stem)
- 1 orange 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 olive oil, extra-virgin
- large basil leaves or 8 small of fresh basil leaves
- 8 cherry tomatoes
- teaspoons Basil Pesto (homemade or good-quality store bought)
- chunks of goat cheese
- 4 medium plum tomatoes, halved
- Coarse salt or sea salt and freshly-ground black pepper to taste
- Basil leaves (for garnish)
- Lemon wedges (for garnish)
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.
Categories:Onions Salad & Salad Dressing Recipes Side Dishes Squash Tomatoes Vegetarian Recipe Index