Warm Roasted Vegetable Salad

2015-02-26

Cuisine: American

This recipe serves 4

Ingredients

2 cups asparagus cut into 2"pieces Asparagus, raw
2 cups button mushrooms
12 cherry tomatoes Tomatoes, red, cherry, raw
2 tbsp Olive oil Oil, olive, salad or cooking
salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
Dressing
1/4 cup olive oil Oil, olive, salad or cooking
3 tbsp red wine vinegar Vinegar, red wine
2 tbsp shallots, minced Shallots, raw
2 tbsp prepared horseradish Horseradish, prepared
1 tbsp chopped fresh parsley Parsley, raw
1 tbsp honey Honey, strained or extracted
salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
Roasted Vegetables
4 cups mesclun salad mix

Method

Step 1

Preheat oven to 400F Prepare vegetables and spread on a baking sheet. Drizzle with oil, stir to coat and season with salt and pepper. Roast 10 minutes, or until tomato skins split and mushrooms are browned Whisk together ingredients for dressing. and pour over the hot roasted vegetables. The hot pan will heat the dressing. Spoon warm vegetable mixture over the mesclun mix just before serving.

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