Roasted Vegetable Salad with Garlic Cream Dressing

Name: Roasted Vegetable Salad with Garlic Cream Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound small red potatoes, halved; 8 medium carrots, halved lengthwise; Fresh Rosemary; Salt and pepper; Olive oil; 2 large red bell peppers, halved; 1 large onion, sliced; 6 plum tomatoes, quartered; 3 large portobello mushrooms; Basil leaves; 1/2 cup milk; 1/2 cup sour cream; 2 teaspoons olive oil; 1 clove garlic, pressed; 2 teaspoons cider vinegar; Salt and pepper

Servings: persons

1 pound small red potatoes, halved
8 medium carrots, halved lengthwise
Fresh Rosemary
Salt and pepper
Olive oil
2 large red bell peppers, halved
1 large onion, sliced
6 plum tomatoes, quartered
3 large portobello mushrooms
Basil leaves
1/2 cup milk
1/2 cup sour cream
2 teaspoons olive oil
1 clove garlic, pressed
2 teaspoons cider vinegar
Salt and pepper

1
Potatoes and Carrots: Preheat oven to 400 degrees.
2
Brush a baking sheet with olive oil.
3
Toss potatoes and carrots into a mixture of fresh rosemary leaves, salt and cracked pepper and lay them cut side down on a baking sheet.
4
Brush with olive oil and bake until potatoes are toasted brown, and carrots are tender- about 30 minutes.
5
Peppers and Tomatoes Heat the broiler.
6
Halve tomatoes lengthwise.
7
Place whole peppers and halved tomatoes on a baking sheet as close to the flame as possible.
8
Allow skin to blacken, turn when needed.
9
Remove from the oven and close peppers in a brown paper bag to steam.
10
When cool, peel and remove seeds and core.
11
Slice peppers into 1/2-inch slices.
12
Leave tomatoes halved.
13
Onions, and Mushrooms: Prepare grill.
14
Brush onions and portobellos with olive oil.
15
Sprinkle with salt and pepper.
16
Grill until soft.
17
Slice mushrooms into 1/2-inch slices.
18
Salad: Whisk together dressing ingredients.
19
Toss with grilled vegetables.
20
Garnish with sprigs of rosemary or fresh basil leaves.
21
Serve with a hot, crusty loaf of peasant bread.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 pound small red potatoes, halved, 8 medium carrots, halved lengthwise, Fresh Rosemary, Salt and pepper, and more.

Yes, Roasted Vegetable Salad with Garlic Cream Dressing 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.

That's it — enjoy your meal!