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.
Warm Roasted Vegetable Salad Recipe:
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