Roasted Vegetable Salad Recipe

Name: Roasted Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs small red potatoes, quartered; 2 cups corn kernels; 12 lb portabella mushroom, halved (baby portobello); 1 medium sweet red pepper, cut into strips; 2 medium leeks, cut into 2-inch lengths (white portion only); ¼ cup olive oil; 1 tablespoon olive oil; ½ teaspoon salt; ¼ teaspoon pepper; 1 lb asparagus, cut into 2-inch lengths; 2 garlic cloves, minced; ½ teaspoon crushed red pepper flakes; 20 cherry tomatoes, halved; 4 ounces feta cheese, crumbled; 1 cup fresh basil, thinly sliced; ⅓ cup olive oil; ¼ cup red wine vinegar

Servings: persons

1 12 lbs small red potatoes, quartered
2 cups corn kernels
12 lb portabella mushroom, halved (baby portobello)
1 medium sweet red pepper, cut into strips
2 medium leeks, cut into 2-inch lengths (white portion only)
¼ cup olive oil
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon pepper
1 lb asparagus, cut into 2-inch lengths
2 garlic cloves, minced
½ teaspoon crushed red pepper flakes
20 cherry tomatoes, halved
4 ounces feta cheese, crumbled
1 cup fresh basil, thinly sliced
⅓ cup olive oil
¼ cup red wine vinegar

1
In a large bowl, combine the first five ingredients.
2
Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat.
3
Place in two greased 15-in.
4
x 10-in.
5
x 1-in.
6
baking pans.
7
Bake at 425 for 20-25 minutes or until potatoes are tender.
8
Meanwhile, in a large skillet, saute asparagus in remaining oil until tender.
9
Add garlic and pepper flakes; cook 1 minute longer.
10
In a large bowl, stir together tomatoes, cheese, basil, asparagus and roasted vegetable mixture.
11
Combine oil and vinegar; drizzle over mixture and toss to coat.

1088

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 12 lbs small red potatoes, quartered, 2 cups corn kernels, 12 lb portabella mushroom, halved (baby portobello), 1 medium sweet red pepper, cut into strips, and more.

Yes, Roasted Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Vegetable Salad

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