Roasted Vegetable Salad With Garlic Cream Dressing

Roasted Vegetable Salad With Garlic Cream Dressing
Roasted Vegetable Salad With Garlic Cream Dressing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

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

Directions

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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