Vegan Diaries – Roasted Veggie Salad

 

Here’s a salad to boast about! On some nights the problem is finding something to make that won’t taste run of the mill but is idiot-proof.

 

The solution? Roasting and grilling!

 

Roasting and grilling brings sophistication to veggies. Broccoli for example is boring and waiting for dip or hummus when it’s raw, but after a drizzle of olive oil and some heat it becomes something altogether different (and exciting)!

 

I looked like a cartoon character with my head in the frig and giggling like a maniac as I pulled out vegetables. Broccoli, brussels sprouts, carrots, corn sailed overhead and landed on the granite counter top like astronauts ejected out of the space shuttle…

 

A great salad has fresh greens and a light dressing in order to savor the individual flavor of each ingredient. The result was just perfect.

Crusty bread is a nice addition.

There’s a local pizzeria that sells organic baguettes- I’m pretty sure it’s made with rosemary infused oil. The outside is textured and crusty without being too hard. When you break a piece off the inside is fluffy and dense at the same time. Amazing, right?! And when you take a bite, you inhale.

The rosemary wafts in your nose and then….you chew. 

I call it magic bread. 

Ooops sorry- I digress. But yeah, bread with the salad. Go for it. It’s tasty.

 

Ingredients 

  • Brussels sprouts (sliced in half)
  • Broccoli
  • Carrots (cut in 1 in. pieces)
  • Fresh corn (cut off of the ear)
  • 2 T olive oil (or non-stick spray)
  • 1/2 T oregano (dried)
  • salt and pepper to taste

 

For the salad

  • Spring greens
  • Cucumbers (sliced)
  • Red onions (very, very thinly sliced)
  • vegan feta or regular feta cheese (optional)

 

For the dressing
  • Olive oil
  • Fresh lemon Juice
  • Salt and pepper

 

Preparation
  1. Pre-heat oven to 450-475 ( or heat grill, or use a grill pan- see so many many ways to dress this up!)
  2. In a bowl coat vegetables with olive oil and spices
  3. Place vegetable on a cookie sheet
  4. Roast vegetables for 35-45 minutes checking them every ten minutes and turning them after 20 minutes
  5. Combine vegetables salad ingredients
  6. Dress the salad with lemon juice and olive oil
  7. Add salt and pepper and toss

 

Namaste y’all.

Advertisements

3 thoughts on “Vegan Diaries – Roasted Veggie Salad

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s