Oven Roasted Vegetable Salad With Roasted Garlic Dressing…..

orng chx slm patDSCN3042_2722I served this salad at my appetizer party a few weeks ago.  A bright vegetable salad was needed in the mix.  Forget about serving an ordinary salad, this one will be a hit!

I roasted garlic last week in olive oil and saved the oil.  This is really easy to do.  Peel a head of garlic and put the cloves into a small sauce pan.  Cover the garlic with olive oil and place over the lowest possible heat on your range.  Watch it closely.  Once the garlic is golden brown, it’s done.  Using a slotted spoon, remove the garlic.  I used the garlic in other salad dressings and I saved the oil.  You must refrigerate both the roasted garlic and the oil.  You can also buy garlic infused olive oil.

I used vegetables that required different roasting times in the oven.  Don’t let this detour you!  They can be roasted a day ahead if necessary.

Roasted Vegetable Salad with Roasted Garlic Dressing

1 head of broccoli, cut into bite sized pieces
1 head of cauliflower, cut into bite sized pieces
1 large bunch of asparagus
1 pint grape tomatoes, washed and halved (unroasted)
1 cup mozzarella pearls, drained

2 tablespoon balsamic vinegar
2 tablespoons roasted garlic olive oil
1 tablespoon honey

1)  Preheat the oven to 375′.

2)  Place the broccoli in a large mixing bowl.  Drizzle 1 tablespoon garlic olive oil over the broccoli.  Add a couple of pinches of salt and one pinch of pepper.  Toss to coat.  Place on a non stick foil lined cookie sheet.  Roast in the oven for 20 minutes, carefully give them a turn in the oven after 10 minutes.  Place into a large bowl.

3)  Prepare the cauliflower the same as the broccoli.  Roast for 30-35 minutes or until nicely browned.  Add to the bowl with the broccoli.

4)   Trim the ends of the asparagus.  Coat with the garlic olive oil.  Lightly season with salt and pepper.  Roast in the oven for 6 minutes. Remove from the oven.  Cool and slice into 1″ pieces on a diagonal.  Add to the bowl with the other vegetables.

5)  Once the vegetables are cool, add the halved grape tomatoes and pearl fresh mozzarella.

6)  Whisk the dressing ingredients in a small bowl and pour over the salad.  Toss gently to coat.  Serve immediately.  Serves 8-10 people.

*If you’re making this salad a day ahead, don’t dress it until right before serving.  Serve with crusty french bread.



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