Recipe courtesy of Marie Ostrosky

Roasted Vegetable Salad with Garlic Cream Dressing

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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


1/2 cup milk

1/2 cup sour cream

2 teaspoons olive oil

1 clove garlic, pressed

2 teaspoons cider vinegar

Salt and pepper


  1. 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.
  2. 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.
  3. 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.
  4. 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.