Garden Vegetable Salad with Roasted Scallion Dressing

By bakers_delight85

Ingredients

• 6 scallions
• 1 1/2 tsp. olive oil
• 1 Tbsp. fresh lime juice
• 1 Tbsp. red-wine vinegar
• 1 tsp. Creole or grainy mustard
• 1/4 cup reduced-sodium chicken stock
• Salt & freshly ground black pepper to taste
• 1 small yellow bell pepper, cored, seeded and cut into 1/2-inch wide strips
• 1 small red bell pepper, cored, seeded and cut into 1/2-inch wide strips
• 1 small zucchini, trimmed and cut into 3-inch long wedges
• 1 small yellow squash, trimmed and cut into 3-inch long wedges
• 1 red onion, peeled and cut into 3/4-inch thick slices
• 1/2 lb. green beans, stem ends trimmed
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1 head romaine lettuce, trimmed, washed and torn into bite-size pieces

Preparation

Step 1

Set oven rack at lowest level; preheat to 450 degrees F. Trim off and discard scallion root ends and all but 1 inch of the green tops. Toss the scallions with ½ tsp. oil, arrange them on a baking sheet and roast for 10 minutes, turning once or twice until browned and softened.
Cool and transfer to a blender or food processor. Puree with lime juice, vinegar and mustard. With the motor running, add chicken stock in a slow, steady stream. Season with salt and pepper and set aside.
In a large shallow bowl, toss bell peppers, zucchini, squash, onions and green beans with the remaining 1 tsp. oil, cumin and oregano. Season with salt and pepper. Spread the vegetables out on a baking sheet and roast, turning frequently, until the vegetables are tender and browned, about 15 to 20 minutes.
In a large salad bowl, toss with lettuce and enough of the roasted scallion dressing to coat lightly. Arrange the warm roasted vegetables over the top of the lettuce.
Taste and adjust seasonings. Pass the remaining dressing separately.