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Roasted Vegetable Salad Recipe

A Roasted Vegetable Salad is a very popular dresses in summer. They can also be eaten cold if you prefer. With this delicious dressing you will not have to worry about your kids asking what they are, that is if you make it yourself. If you don’t want to make it yourself, buy the Virgin Seasoning from a supermarket and just add it to the food you are roasting. Put the vegetables on one side of the foil packet, and then add the seasoning. Roll up the packet and tie with a piece of string, this will help the seasoning to stick to the vegetables.

To make sure all vegetables are roasted well you should use the oven. Take a pan or saucepan and heat it over a low temperature. The cooking time will depend on the size of the piece of meat you are using. When the vegetables are cooked and the string has been tied, you can place them on the plate with a slice of lemon to absorb the excess liquid. If you want to serve it cold you can wrap it in foil and refrigerate for a later day.

As you can see this salad is not only good for you but it tastes great too. It is easy to make and there is nothing like fresh from the garden salad to warm you up on a summer’s night. This is a recipe that people return to, especially if it is summer. The reason being that it doesn’t take much effort to make and you can be experimenting with new ideas all summer long.

The recipe for this salad is very simple, it is just a matter of making the right decisions. The first decision you will have to make is if you want to roast the vegetables raw or lightly cooked. The vegetables in this recipe do need to be roasted well to remove the much needed nutrients. Add salt to taste as well as pepper to make it more interesting. You don’t have to use the juice from the vegetables but it is also optional. It will be delicious, whether you use the juice or not.

In order to roast the vegetables you need to get the right equipment. A cast iron Dutch oven is the best choice. It will make sure that your vegetables are cooked to perfection and that they retain all of their essential nutrients as well. If you don’t have one of these pans, you should invest in a quality cast iron pan. It will last you for many years to come and it is also going to save you money.

Once the vegetables are roasted, add the herbs and lemon juice to the mix. Give it about two minutes to blend before serving. This way you will get the most out of this recipe. You will have a tasty and colorful salad that you can enjoy all summer long and help you lose those unwanted pounds too!

Sam Roberts
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