Roasted Vegetable Salad With Garlic Cream Dressing
By á-174942
Ingredients
- SALAD:
- 1 pound small red potatoes halved
- 8 medium carrots halved lengthwise
- Fresh rosemary
- Salt to taste
- Freshly-ground black pepper to taste
- Olive oil
- 2 large red bell peppers halved
- 1 large onion sliced
- 6 plum tomatoes quartered
- 3 large portobello mushrooms
- Basil leaves
- DRESSING:
- 1/2 cup milk
- 1/2 cup sour cream
- 2 teaspoons olive oil
- 1 garlic clove pressed
- 2 teaspoons cider vinegar
- Salt to taste
- Freshly-ground black pepper to taste
Details
Servings 1
Preparation
Step 1
Potatoes and Carrots: Preheat oven to 400 degrees. Brush a baking sheet with olive oil. Toss potatoes and carrots into a mixture of fresh rosemary leaves, salt and cracked pepper and lay them cut-side down on a baking sheet. Brush with olive oil and bake until potatoes are toasted brown, and carrots are tender -- about 30 minutes.
Peppers and Tomatoes: Heat the broiler. Halve tomatoes lengthwise. Place whole peppers and halved tomatoes on a baking sheet as close to the flame as possible. Allow skin to blacken, turn when needed. Remove from the oven and close peppers in a brown paper bag to steam. When cool, peel and remove seeds and core. Slice peppers into 1/2-inch slices. Leave tomatoes halved.
Onions and Mushrooms: Prepare grill. Brush onions and portobellos with olive oil. Sprinkle with salt and pepper. Grill until soft. Slice mushrooms into 1/2-inch slices.
Salad: Whisk together dressing ingredients. Toss with grilled vegetables. Garnish with sprigs of rosemary or fresh basil leaves. Serve with a hot, crusty loaf of peasant bread.
This recipe yields ?? servings.
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