Roasted Vegetable Salad

Adapted from The Seattle Times, August 1990


2 cups broccoli
2 cups cauliflower
1 medium yellow summer squash, sliced
1 medium zucchini, sliced
1 red bell pepper, cored and cut into 1 in square pieces
3/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 garlic clove, chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup fresh basil, chopped

In a large bowl, toss together the broccoli, cauliflower, squash, zucchini, eggplant, red pepper, and onion with 1/2 cup of the olive oil, coating all vegetables well.

Pour into a large shallow baking pan (large enough so that the veggies only form one layer) and roast in a preheated 425º oven for 10 minutes. Remove from oven, turn vegetables, and roast another 10 minutes. Vegetables should be lightly browned.

While vegetables are cooling, make the vinaigrette by combining the vinegar, mustard, garlic, salt, pepper, basil and remaining olive oil in a blender and combining well. Drizzle over vegetables.

Recipe makes 16 servings.

Per recipe: 642 mg phe, 18.9 g protein
Per 1/2 cup serving: 40 mg phe, 1.2 g protein

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