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Roasting brings out the sweetness and tenderness in vegetables like zucchini, peppers, mushrooms, and squash. Whether warm or chilled, they make great additions to salads. Roasted vegetables are tender and soft, with a concentrated flavor.
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Chop vegetables into large chunks or halves. Toss with olive oil, salt, and pepper. Bake or grill over medium heat, turning once or twice. Serve warm or store in a plastic container for a few days.
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See All Salads with Roasted Vegetables
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| Dressings that pair well with
Roasted Vegetables |
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