Roasted Vegetable Salad
It is apropos that my first official "food" post in Colorado is the first thing I made in Colorado - roasted vegetable salad. Friends of mine have a bountiful garden, and I'm grateful that they have shared their abundance with me. They gave me spring onions, Japanese eggplant, zucchini, carrots, turnips and basil. Also, my neighbor gave me some yellow squash. So, almost everything in this salad is home grown. The occasion for this dish was a church pot-luck where everyone was supposed to bring a side dish, and I thought roasting all those vegetables would be perfect. After a little more thought, I decided instead of trying to keep the dish warm - I'd turn it into a salad. Voila - Roasted Vegetable Salad!
8 cups of chopped vegetables, any combination of onions, eggplant, yellow squash, zucchini, carrots, and turnips
4 tablespoons of extra virgin olive oil, divided
2 teaspoons of dehydrated granulated garlic
Salt and fresh ground pepper
For the Dressing
3 0z of Basil infused oil
2 Tablespoons of White Balsamic Vinegar
1 Cup of chopped scallions
Large handful of basil
1) Heat oven to 425 degrees and line a 17.25 x 11.5 x 1 pan with parchment paper.
2) Arrange vegetables of similar hardness like carrots and turnips in a single layer and drizzle and toss with two tablespoons of extra virgin olive oil. Season with 1 teaspoon of garlic, and salt and pepper to taste.
3) Bake first batch of vegetables at 425 for 25 minutes. Using a spatula flip the vegetables and broil for 5 minutes to get a nice carmel color.
5) When the second batch has cooled for 10 minutes add to the first batch. Drizzle vegetables with the basil infused olive oil and gently mix to combine the two batches and the oil.
6) Drizzle with two tablespoons of white balsamic vinegar, add the scallions and freshly chopped basil and gently toss.