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Roasted Vegetable Salad

Roasted Vegetable Salad

Roasted Vegetable Salad

This salad is exciting. Using cabbage as the base I loaded it up with colorfully fun healthy veggies. That’s right, I called vegetables fun.  I had a bunch of veggies in the fridge pleading with me to be used before they went bad, including mushrooms which I always always have in the fridge.  A wasted mushroom is a sad day, and I had a whole cupful of mushrooms just days shy of the  slime stage so something had to be done STAT.

Roasted Vegetable Salad

Have I mentioned my addiction to mushrooms?! Its bad, I put them in and on everything. I have never ever ordered a mushroom-less pizza. I don’t know why I love them so, but I do. It is an irrational love. I can’t quite put my finger on it why they taste so good, and I am compelled to add them to almost every savory dish that comes out of my kitchen, but hey, many a people have been caught up in all kinds of irrational love way wilder than my mushroom love.

I digress.

Back to this delicious roasted salad.

Roasted Vegetable SaladRoasted Vegetable Salad

To make it more filling, I added potatoes to the mix. I found an assortment of red, white, and purple fingerling potatoes at a local store that sells cheap local produce called the Vegetable Bin. They have been in business for a century, and for good reason. I mean, who can resist buying purple potatoes?!  I also can’t resist buying their locally made sourdough bread.

Roasted Vegetable Salad

Roasted Vegetable Salad
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Cook time: 
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Serves: 6
 
Roast vegetable salad serves 6-8 people depending on if it is a side or main dish and left overs are easily reheated.
Ingredients
  • ½ head cabbage
  • 1 onion, diced
  • 1 cup sliced mushrooms
  • ½ cup sliced carrots
  • 1 small squash
  • ½ zucchini
  • 1 cup chopped potatoes
  • 1 tbsp fresh squeezed lemon
  • 1tbsp balsamic vinegar
  • 4 tbsp olive oil
  • ½ tsp sea salt
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp pepper
Instructions
  1. Preheat oven to 415F
  2. Mix together lemon juice, balsamic vinegar, olive oil, salt, pepper, garlic powder and onion powder.
  3. Chop up cabbage into wedges, about 2-3 inches long. Dice onions, and chop up the rest of the vegetables to the size of your preference, no bigger than ½ inch x ½ inch thick.
  4. Put the vegetables together in large bowl then pour olive oil mixture over it and stir gently as to not break up the cabbage wedges too much.
  5. Put mixture on cookie sheet lined with aluminum foil and bake at 415F for 40-50 minutes, flipping vegetables with spatula about every 15 minutes.

Roasted Vegetable Salad