Roasting adds so much flavor to veggies destined for a salad. And they don't have to be eaten hot - they can be eaten at room temperature or even slightly chilled. This colorful roasted veggie salad, reverse-engineered from Whole Foods, is rich, sweet and delicious.
12 oz French, thin, green beans, trimmed1 red pepper, thinly sliced
1 orange pepper, thinly sliced
1/2 purple Bermuda onion, thinly sliced
3 cloves garlic, sliced
Dressing:
1/4 cup olive oil
2 Tbsp sherry vinegar
2 tsp red pepper flakes, or to taste
2 Tbsp slivered almonds
Mix all the veggies together in a big bowl with a dash of olive oil, salt and pepper.
Spread onto a rimmed baking sheet.
Roast in oven for about 45 minutes, or until the veggies begin to brown up nicely.
Remove veggies from oven and allow to cool completely to room temperature. Toss veggies with dressing and top with almonds.
Seres 4-6.
1/4 cup olive oil
2 Tbsp sherry vinegar
2 tsp red pepper flakes, or to taste
2 Tbsp slivered almonds
Mix all the veggies together in a big bowl with a dash of olive oil, salt and pepper.
Seres 4-6.
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