Roasted Vegetable Salad
Jo Ann Schiro enjoys the flavors of roasted vegetables, so when she found a recipe for a marinated salad using frozen vegetables, she got the idea to try it with roasted fresh vegetables instead. Her salad is a big hit at family celebrations; it tastes even better if it's made a day ahead, chilled, then brought to room temperature.
PREP AND COOK TIME: About 1 1/4 hours
MAKES: 8 cups; 8 servings
4 cups peeled, diagonally sliced carrots (1/4 in. thick)
3 cups cauliflower florets (1 1/2 in. pieces; about 11 oz.), rinsed and drained
3 cups broccoli florets (1 1/2 in. pieces; about 8 oz.), rinsed and drained
1 pound red bell peppers, rinsed, stemmed, seeded, and cut into 1- by 3-inch strips
2 jars (about 6 oz. each) marinated artichoke hearts
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon minced garlic
1 can (6 oz.) whole pitted ripe black olives, drained
Salt and pepper
1. In a 12- by 17-inch roasting pan, combine carrots, cauliflower, broccoli, bell peppers, and artichoke hearts with their marinade.
2. Roast in a 400° oven, stirring every 15 minutes, until carrots are tender to bite, 50 to 60 minutes.
3. In a large bowl, combine lemon juice, olive oil, vinegar, mustard, and garlic. Scrape in vegetables, add olives, and stir to coat. Season to taste with salt and pepper.
Per serving: 137 cal., 51% (70 cal.) from fat; 3.6 g protein; 7.8 g fat (0.9 g sat.); 16 g carbo (6.2 g fiber); 338 mg sodium; 0 mg chol.
CHRIS SCHAEFER, EVERETT, WA