Roasted Vegetable Salad with Garlic Cream Dressing

  • Salad:
  • 1 pound small red potatoes, halved
  • 8 medium carrots, halved lengthwise
  • Fresh Rosemary
  • Salt and pepper
  • Olive oil
  • 2 large red bell peppers, halved
  • 1 large onion, sliced
  • 6 plum tomatoes, quartered
  • 3 large portobello mushrooms
  • Basil leaves
  • Dressing:
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 2 teaspoons olive oil
  • 1 clove garlic, pressed
  • 2 teaspoons cider vinegar
  • Salt and pepper

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.

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