Roasted Summer Squash, Asparagus, and Heirloom Tomato Salad
By catgirl
Personal creation. Two thumbs up from hubby. Definitely make again.
0/5
(0 Votes)
Ingredients
- 4-6 Yellow squash
- 4-6 Zucchini
- 1-2 es bunch asparagus
- 6-8 small Heirloom tomatoes
- olive oil
- freshly ground black pepper
- homemade Caesar dressing
Preparation
Step 1
Quarter the zucchini and yellow squash lengthwise into wedges, drizzle with olive oil, and sprinkle with pepper. Roast in oven or on grill until crisp-tender. Do not over cook. Cool to room temperature.
Drizzle asparagus with olive oil and sprinkle with pepper. Roast or grill until crisp-tender. Do not over cook. Cool to room temperature.
Quarter Heirloom tomatoes.
Cut zucchini and squash into 1-inch pieces.
Gently toss all vegetables and drizzle with homemade Caesar dressing. Chill and serve.