Monday, May 01, 2006

Roasted Veggie Salad

TasteBuds is a really great place for lunch - it's a bit pricey, but the fresh and quality ingredients are worth it! My favorite salad is the Roasted, Toasted and Grilled - roasted vegetables, pine nuts, carrots, grilled chicken and their homemade balsamic dressing on the side. But if I go on a Wednesday I'm always torn between the salad and the mini meatloaf.

This is my home version - you don't really need a recipe! It makes a really great dinner because you can use just about any leftover vegetables available in the fridge. Last night's chicken or pork or even a can of tuna would be good to top it off. Be liberal with the seasons and there is no reason for any additional dressing.

Roasted Veggie Salad

2 red peppers cut into 1 inch pieces
1/2 red onion sliced into wedges
1 bag tiny potatoes, halve the "big" ones
8oz mushrooms, quartered
any seasonings of your choice, today I used some
Mr. Spice.
1 bag mixed greens

Heat oven to 450 degrees.

Toss the potatoes in olive oil and seasonings to coat. Put on rimmed baking sheet and into oven. Repeat with other vegetables. I keep each vegetable separate on the baking sheets due to different cooking times.

Allow vegetables to cool a bit before assembling salad.


Sourire11 said...

mmmmmm... tastebuds... i also love their greek pasta with the feta cheese and the grilled chicken. tasty.

thanks for the recipe! i'm definitely going to try this one out!

Buffy said...

This looks soooooo good!