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.