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Roast Potato and Grilled Vegetable Salad

Makes: 6  servings Prep 25 mins Bake 450°F 20 mins

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