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ShareRoast Potato and Grilled Vegetable Salad
Ingredients
- 1 1/2 pounds small red or Yukon gold potatoes, cut into quarters
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh rosemary, or 2 tablespoons chopped fresh parsley and 2 teaspoons dry rosemary, thyme, or savory
- 1 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 2 sweet bell peppers (red, yellow, or green)
- 1 zucchini, thinly sliced lengthwise
- 1 yellow or pattypan squash, thinly sliced lengthwise
- 1 Japanese eggplant, sliced lengthwise
- 1 red onion, quartered
- 1/3 cup olive oil
- 1/2 cup thinly sliced green onion
- 1 garlic clove, minced
- 1 1/2 teaspoons Dijon mustard
- 3/4 teaspoon red wine vinegar
- 1/4 teaspoon Worcestershire
- salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons olive oil
- 1 1/2 teaspoons chopped fresh herbs, such as basil, thyme, oregano or marjoram
Directions
1. To prepare oven-roasted potatoes, heat oven to 450 degree F. Combine potatoes with 2 tablespoons olive oil, 2 tablespoons rosemary, 1 teaspoon pepper and 1/4 teaspoon salt in a large bowl. Spread potatoes on large cookie sheet and roast, turning occasionally, until the potatoes are nicely browned on all sides, 20 to 25 minutes.
2. Meanwhile, heat grill.
3. Brush both sides of bell peppers, zucchini, yellow squash, eggplant, and red onion with 1/3 cup oil. Grill vegetables in batches 4 to 6 minutes per side, until softened and lightly charred. Transfer to large plate and cool.
4. For the garlic-mustard vinaigrette, combine garlic, mustard, vinegar, Worcestershire, pinch salt, and 1/4 teaspon pepper in small bowl. Gradually whisk in 2 tablespoons oil until mixture has thickened. Stir in 1/2 teaspoon herbs.
5. Coarsely chop eggplant, squash, and onions. Peel and seed bell peppers and slice into thin strips.
6. Place the potatoes, grilled vegetables, and green onion in a large bowl. Toss with half of the vinaigrette. Transfer salad to shallow serving bowl or platter and pour on remaining vinaigrette. Garnish with fresh thyme, if desired. Makes 6 servings.
Nutrition Facts
- Servings Per Recipe 6
- cal.(kcal)315,
- Fat, total(g)22,
- sat. fat(g)3,
- carb.(g)29,
- fiber(g)4,
- pro.(g)4,
- sodium(mg)167,
- Percent Daily Values are based on a 2,000 calorie diet
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