Roasted Vegetable Salad
Grilling vegetables on the barbecue or in the oven and mixing them as a salad livens up the taste of side dishes and make them more appealing to look at. Serve them hot or cold, resting on a bed or greens on a flat platter instead of a bowl to make the dish even more attractive.
Grill any of your favourite vegetables in any combination. Chop them in large or small pieces (see method below). Make sure you give the chunks plenty of room as they cook, so they develop a charred edge rather than becoming limp from steaming. Use a different dressing each time and you'll have a unique dish for each meal. Include roasted chick peas or potatoes and then add some olives, feta cheese or other protein, and you have a meal-on-a-plate,
Here are more ideas for unique Side Dishes you'll love.
Suggested Ingredients:
Mushrooms
Peppers of any colour - a selection of colours makes the salad tempting
Beans - Yellow or Green
Asparagus
Zucchini
Carrots
Eggplant
Onions - any kind
Leeks
Squash
Beets
Cauliflower
Celeriac
Parsnips
Turnips
Tomatoes
Chick Peas
Potatoes
Olive Oil
Greens -e.g. any kind of lettuce, spinach, arugula, kale, etc.
Herbs
Method
Turn a barbecue on to high or if using an oven, preheat to 400 degrees. Chop the vegetables into a preferred size. Larger chunks make a pretty presentation.
Toss each type of vegetables separately in olive oil, Grill or bake each type of vegetable separately for even cooking. Remember not to overcrowd or overcook them. Turn frequently, cooking only until just done (charred edges or slightly blistered) and remove from the heat - the vegetables will continue heating with the latent heat.
Sprinkle the vegetables with salt and pepper.
Cover the platter with a layer of greens, then place the vegetables on top of the greens, either in layers of individual vegetables or mixed up.
Drizzle a dressing over the vegetables (see below for suggested dressings). Chop plenty of fresh herbs (e.g. basil, oregano, thyme, rosemary) and sprinkle over the vegetables. Serve hot or cold.
Suggested Dressings - Whisk any of these groups of ingredients or use your own favourite combination. Drizzle over the vegetables on the platter.
Olive oil, balsamic or other wine vinegar, minced garlic,
Olive oil, balsamic or other wine vinegar, minced garlic, Dijon mustard.
Olive oil, Apple cider vinegar, Dijon mustard, honey.