Easy Roasted Vegetable Salad

Name: Easy Roasted Vegetable Salad
Yield: 2 to 3 servings
Cuisine: American
Ingredients: For the roasted veg:; 3 small zucchini, sliced in 2/3" thick pieces on the bias; 2 very small sweet yellow onions cut into 1" pieces; 2 Roma tomatoes, cut into sixths; half a large red bell pepper, cut into 1" pieces; 1 medium shallot, thinly sliced; 1/2 teaspoon kosher salt,; 1/4 teaspoon black pepper; 1.5 Tablespoons olive oil; For the dressing:; 1 Tablespoon red wine vinegar; 1 small clove garlic, grated; 10 sprigs fresh cilantro, chopped (I use stems and all.); 1.5 teaspoons olive oil; few turns of fresh black pepper; another 1/4 teaspoon kosher salt (give or take)

x @cook_5886383

The sweet of the roasted veg with the tang from the vinegar, and the freshness of the cilantro makes a delicious accompaniment to all kinds of grilled goods, with pasta, or just for snacking. (Super yummy sprinkled with a little crumbled Feta!)

This recipe makes 2 to 3 side servings and is easily doubled.

P.S. If you're one of those cilantro haters, basil also works!

This recipe makes 2 to 3 side servings and is easily doubled.

P.S. If you're one of those cilantro haters, basil also works!

x @cook_5886383

This recipe makes 2 to 3 side servings and is easily doubled.

P.S. If you're one of those cilantro haters, basil also works!

This recipe makes 2 to 3 side servings and is easily doubled.

P.S. If you're one of those cilantro haters, basil also works!

Saved

Ingredients

2 to 3 servings

For the roasted veg:
3small zucchini, sliced in 2/3" thick pieces on the bias
2very small sweet yellow onions cut into 1" pieces
2Roma tomatoes, cut into sixths
halfa large red bell pepper, cut into 1" pieces
1medium shallot, thinly sliced
1/2 teaspoonkosher salt,
1/4 teaspoonblack pepper
1.5 Tablespoonsolive oil
For the dressing:
1 Tablespoonred wine vinegar
1small clove garlic, grated
10 sprigsfresh cilantro, chopped (I use stems and all.)
1.5 teaspoonsolive oil
few turns of fresh black pepper
another 1/4 teaspoon kosher salt (give or take)

Saved

Steps

1

Preheat oven to 425F.
2

Toss all the roasted vegetable components together in a large mixing bowl to ensure that the seasonings are evenly distributed.
3

Put all the vegetables on a single layer on a baking sheet or sheet pan and roast on center rack of oven for 15 minutes, then move to top rack of oven for 5 minutes.
4

Put the roasted veg back into the mixing bowl, add all dressing ingredients, and toss or fold gently several times to ensure all seasonings are evenly distributed.
5

Enjoy! :)