Recipe courtesy of Marie Ostrosky
Show: Cooking Live
Episode: Pool Party
Save Recipe Print

Ingredients

Salad:
Dressing:

Directions

Potatoes and Carrots: Preheat oven to 400 degrees. Brush a baking sheet with olive oil. Toss potatoes and carrots into a mixture of fresh rosemary leaves, salt and cracked pepper and lay them cut side down on a baking sheet. Brush with olive oil and bake until potatoes are toasted brown, and carrots are tender- about 30 minutes.

Peppers and Tomatoes Heat the broiler. Halve tomatoes lengthwise. Place whole peppers and halved tomatoes on a baking sheet as close to the flame as possible. Allow skin to blacken, turn when needed. Remove from the oven and close peppers in a brown paper bag to steam. When cool, peel and remove seeds and core. Slice peppers into 1/2-inch slices. Leave tomatoes halved.

Onions, and Mushrooms: Prepare grill. Brush onions and portobellos with olive oil. Sprinkle with salt and pepper. Grill until soft. Slice mushrooms into 1/2-inch slices.

Salad: Whisk together dressing ingredients. Toss with grilled vegetables. Garnish with sprigs of rosemary or fresh basil leaves. Serve with a hot, crusty loaf of peasant bread.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Oven-Roasted Root Vegetables

Recipe courtesy of Food Network Kitchen

Roasted Winter Vegetables

Recipe courtesy of Ina Garten

Braised Pot Roast with Vegetables

Recipe courtesy of Tyler Florence

Roasted Vegetable Pasta

Recipe courtesy of Food Network Kitchen

Roasted Vegetables with Balsamic Glaze

Recipe courtesy of Trisha Yearwood

Roasted Vegetable Frittata

Recipe courtesy of Ina Garten

Pot Roast with Vegetables

Recipe courtesy of Tyler Florence

Roasted Vegetable Panzanella

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword