Oven Roasted Vegetable Salad
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 2.00 | Squash, zucchni , sliced 1/2" thick | |
| 2.00 | Squash, yellow , sliced 1/2 " thick | |
| 2.00 | x | Bell pepper, red , large 1" dice |
| 6.00 | x | Potatoes- Red bliss , blanched, cut into wedges |
| 1.00 | x | Onions , large 1" dice |
| 2.00 | b | Asparagus, green , cut in 2" pieces |
| 0.50 | cup | Olive oil |
| 0.50 | cup | Italian Parsley , chopped |
| 2.00 | tbsp | Basil(1) , chiffonade |
| salt and pepper to taste | ||
| 12.00 | floz | HELLMANN'S ® Blue Ribbon CollectionTM Creamy Caesar, 2/1.5GL dispenser pouch 2 x 1.5 GA |
Preparation
1. Place all the vegetables in a bowl with olive oil, salt, pepper, mix to coat vegetables.
2. Place vegetables on a sheet pan in an even layer, roast off in a 400 degree oven until vegetables are tender and lightly browned about 15 minutes.
3. Remove from oven and cool. Toss with Hellmann's Refrigerated Caesar dressing, parsley, and basil. Season to taste with salt and pepper.
Note: Could add goat cheese to this salad.
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