Warm Vegetable Salad

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Cooking Outside the Box

Rated: 5 stars out of 5Rate itRead users' reviews (49)

RECIPE
COMMENTS & REVIEWS(49)

Cook Time:
25 min
Level:
Intermediate
Yield:
4 to 6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 25 min
Total:: 40 min

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Ingredients

2 whole red peppers
1 1/2 pound assorted red and white new potatoes
3/4 pounds green beans, trimmed and halved
1 bunch scallions, sliced
1/2 cup chopped fresh flat-leaf parsley
2 cloves garlic, minced
2 tablespoons chopped oregano leaves
1 lemon, zested and juiced
2 tablespoons white wine vinegar
1/2 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions

Preheat the broiler. Place the red peppers on a foil lined baking sheet.

Place the red peppers under the boiler. Turning every 2 to 3 minutes cook the peppers until the skin is blistered, about 8 to 9 minutes total. Place the blistered peppers in a plastic bag. Seal the bag and allow the peppers to sit for 10 minutes to allow the skin to separate and to let cool.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender, about 10 to 12 minutes. Remove the potatoes to a cutting board. Add the green beans to the pot. Cook the green beans until tender, about 3 minutes. Remove the green beans to a large bowl. Slice the potatoes in half while still warm and combine them with the green beans in the large bowl. Remove the peppers from the plastic bag. Peel off the skin from the peppers. Slice the pepper flesh into wide strips and remove the seeds and veins. Place them in the bowl with the potatoes. Add the scallions, parsley, and garlic

and toss to combine.

In a small bowl combine the oregano, lemon juice and zest, and white wine vinegar. Whisk in the olive oil. Stir in the salt and pepper. Toss the warm vegetables with the herb vinaigrette. Serve immediately.

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Comments & Reviews

recipe Warm Vegetable Salad
Kathy Indianapolis, IN 08-23-2009
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This is great stuff.
Rated: 5 stars out of 5

Just prepared this for dinner and OMG, is it the best. My 93 year old mother said an Italian lady she worked for as a young... woman made this and she has tried to figure it out ever since. She said this was as close as she has ever had and enjoyed it so much. I was glad I could fix it for her. I thought it tasted terrific but Mom said "Dorothy" had more onion, garlic and maybe more dressing so I may try that for her some time. For myself and my husband, this was just fine. Thanks for an old favorite I've never had before.Read more
recipe Warm Vegetable Salad
Audrey Katy, TX 08-22-2009
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good but...
Rated: 3 stars out of 5

perhaps i'm ridiculous but for some reason giada's times did not work for me. i roasted the peppers for the exact amount of... time and cooked the potatoes the max time she recommended (had small ones too) and the pepper skin did not come off (after steaming it looked like i needed to roast it more) and the small potatoes were not cooked all the way through just yet. i will increase cooking times next time. the salad is healthy and colorful though.Read more
recipe Warm Vegetable Salad
Jenna Levittown, PA 06-29-2009
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Surprised I LOVED IT!
Rated: 5 stars out of 5

My family and I loved this salad! I did not have any fresh herbs, so I used dry herbs and it still turned out excellent. ... This is going to be a staple at summer picnics I can already tell!Read more
recipe Warm Vegetable Salad
Carol Ann Brick, NJ 06-01-2009
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excellent salad
Rated: 5 stars out of 5

I am not a fan of lemon so instead I use Italian dressing. This salad is always a hit when i have bbqs.
recipe Warm Vegetable Salad
maria reading, MA 05-24-2009
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delicious
Rated: 5 stars out of 5

The dressing is SO good. I don't care for red peppers so i used grape tomotoes. The get a little soft when they get warm... from the other vegetables, and they go perfectly with the herbs. This is now a family favorite.Read more
recipe Warm Vegetable Salad
K Apple Valley, CA 05-21-2009
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Good
Rated: 4 stars out of 5

This recipe was good. Would probably have been even better had I followed all the ingredients. Here's what I did: To make... it easier I skipped the red peppers (plus I didn't have them), I used lime instead of lemon cuz that's all I had, and I used dried oregano rather than fresh cuz I didn't have fresh (using dry is stronger so I cut the amount in about 1/2). All in all it's a good recipe, and I like making a large and filling salad like this that keeps well and I have it all week for lunch. But to be honest, for less work, I prefer Paula Deen's New Potato and Green Bean Salad (on the site it's spelled "Been"). It's easier and I like the flavors better.Read more