Recipe: Roasted Vegetable Salad With Garlic and Rosemary 🥗
Description: This delightful main course, adapted from the Moosewood Restaurant Cooks at Home cookbook, is perfect for vegetarians or vegans seeking a hearty meal. Loved by many, this dish combines a medley of roasted vegetables with aromatic garlic and rosemary flavors. Serve it alongside warm bread for a truly heavenly experience.
- Cook Time: 25 minutes
- Prep Time: 30 minutes
- Total Time: 55 minutes
- Servings: 4
Ingredients:
| Quantity | Ingredient |
|---|---|
| 4 | Sweet potatoes |
| 6 | Mushrooms |
| 1 | Red bell pepper |
| 1 | Green bell pepper |
| 1 | Garlic clove |
| 3 tbsp | Olive oil |
| 10 | Fresh rosemary |
| 1/4 tsp | Dried rosemary |
| 2 | Balsamic vinegar |
| To taste | Salt |
| To taste | Fresh ground pepper |
Nutrition Facts (per serving):
- Calories: 416.3
- Fat: 14.3g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 90.7mg
- Carbohydrates: 66.1g
- Fiber: 8.3g
- Sugar: 9.8g
- Protein: 9.2g
Instructions:
-
Prepare Ingredients: Start by bringing water to a rapid boil in a large saucepan. Meanwhile, preheat your oven to broil/grill setting.
-
-
Parboil Sweet Potatoes: Once the water is boiling, add the sweet potatoes and parboil for 5 minutes until slightly tender. Then, drain them thoroughly.
-
Prep Vegetables: In a large bowl, toss together the parboiled sweet potatoes, sliced mushrooms, diced red and green bell peppers, minced garlic, olive oil, and fresh rosemary leaves. Ensure all the vegetables are evenly coated.
-
Roast Vegetables: Spread the vegetable mixture on a broiler pan in a single layer. Sprinkle generously with salt, pepper, and dried rosemary. Place the pan in the oven and broil for 10-12 minutes, or until the vegetables are slightly crisp and browned at the edges. Stir occasionally for even browning.
-
Finish and Serve: Once the vegetables are roasted to perfection, transfer them back to the large bowl. Add balsamic vinegar and additional salt and pepper to taste. Toss everything together until well combined.
-
Serve: Serve the roasted vegetable salad hot, straight from the oven, or allow it to cool to room temperature before serving. Enjoy alongside hunks of hot bread for a delightful meal experience.
Tips:
- For added flavor, you can sprinkle some nutritional yeast or grated vegan cheese over the roasted vegetables before serving.
- Customize the vegetables according to your preference. Feel free to add or substitute ingredients such as zucchini, eggplant, or cherry tomatoes.
- Ensure the vegetables are cut into similar-sized pieces for even cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
This roasted vegetable salad with garlic and rosemary is a true crowd-pleaser, bursting with vibrant colors and flavors. Whether you’re a seasoned vegetarian or simply looking to incorporate more plant-based meals into your diet, this recipe is sure to satisfy your cravings. Enjoy the wholesome goodness of roasted vegetables with every bite! 🌿🍠🌶️
