Wednesday, October 9, 2013

Roasted Vegetable Salad

One thing I love about fall is all the fresh vegetables....root vegetables...roasted.

Roasting brings out the best flavors in a vegetable that may be otherwise bland.  The caramelizing brings a sweetness to them that is unbeatable.

So I often make roasted vegetables as a side dish to some sort of protein.  It's fast and easy, and they can round out a meal nicely.  

Shhhh!  Here's a secret...roast extra vegetables so you can use them in a salad the next day!  Roasted Vegetable Salad can be very hearty and satisfying.  Really...they are perfect in a salad.

I roasted potatoes and green beans.  You can use any combination you like.  Here are some of my favorites:  

Roasted Potatoes and Green Beans

Roasted yams, sweet potato, and pumpkin
Roasted Parmesan Summer Squash
Potato Coins

The salad is easy to put together.  Just use your favorite greens, (I used mixed greens) add the roasted vegetables, plus any additional vegetables your would like, add a nice vinaigrette and some Parmesan cheese.  Nothing fancy is needed so that the flavors all shine through.  

Tell me...what's your favorite roasted vegetable combination?

Roasted Vegetable Salad

serves 4

1 bag of pre-washed mixed greens
2 - 2 1/2 cups of left over roasted vegetables
Oil and red wine or balsamic vinaigrette, to taste
1/3 c Parmesan cheese

Place greens in a large bowl, add vegetables and toss with vinaigrette to taste.  Top with cheese and serve.

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