Roasted Vegetables With Wilted Arugula And Garlic Dressing Recipe

Name: Roasted Vegetables With Wilted Arugula And Garlic Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetables; 1 small cauliflower, cut into florets or 6 cups cauliflower florets; 3 bell peppers, cut lengthwise (red, yellow, orange); 1 bunch asparagus, trimmed and cut in half or 1 lb asparagus; 2 tablespoons extra virgin olive oil; 1/4 teaspoon salt; 1/4 teaspoon pepper; 6 cups arugula; Garlic Dressing; 3 garlic cloves (grated or minced); 1 teaspoon finely grated lemon rind; 2 tablespoons lemon juice; 1 tablespoon light mayonnaise; 1 teaspoon Dijon mustard; 1/2 teaspoon Worcestershire sauce; 1 teaspoon anchovy paste; 3 tablespoons extra virgin olive oil; 1 pinch salt

Servings: persons

Vegetables
1 small cauliflower, cut into florets or 6 cups cauliflower florets
3 bell peppers, cut lengthwise (red, yellow, orange)
1 bunch asparagus, trimmed and cut in half or 1 lb asparagus
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
6 cups arugula
Garlic Dressing
3 garlic cloves (grated or minced)
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
1 tablespoon light mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1 teaspoon anchovy paste
3 tablespoons extra virgin olive oil
1 pinch salt

1
Preheat oven to 425 degrees. Line a large baking sheet with parchment paper or foil (optional). Spread cauliflower, red, yellow and orange peppers and asparagus onto prepared baking sheet. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Roast in centre of preheated oven for 30-45 minutes or until lightly browned and softened.
2
Garlic Dressing: In a bowl, stir together garlic, lemon rind and juice. Whisk in mayo, mustard, Worcestershire sauce, and anchovy paste until smooth. Gradually add olive oil, whisking until mixture is emulsified. Stir in salt.
3
Spread arugula onto platter and toss with 1 TBS of the dressing.
4
Toss 3 TBS of dressing with roasted vegetables and spread over arugula. Serve salad warm or at room temperature, adding remaining salad dressing just before serving as needed.

339

kcal

Calories

Fat

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 18 ingredients. The key ingredients include: Vegetables, 1 small cauliflower, cut into florets or 6 cups cauliflower florets, 3 bell peppers, cut lengthwise (red, yellow, orange), 1 bunch asparagus, trimmed and cut in half or 1 lb asparagus, and more.

Yes, Roasted Vegetables With Wilted Arugula And Garlic Dressing falls under the General 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 Vegetables With Wilted Arugula And Garlic Dressing

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