Roasted Vegetable Salad

Name: Roasted Vegetable Salad
Ingredients: 4 cups peeled, diagonally sliced carrots (1/4 in. thick); 3 cups cauliflower florets (1 1/2 in. pieces; about 11 oz.), rinsed and drained; 3 cups broccoli florets (1 1/2 in. pieces; about 8 oz.), rinsed and drained; 1 pound red bell peppers, rinsed, stemmed, seeded, and cut into 1- by 3-inch strips; 2 jars (about 6 oz. each) marinated artichoke hearts; 3 tablespoons lemon juice; 2 tablespoons extra-virgin olive oil; 1 tablespoon red wine vinegar; 2 teaspoons Dijon mustard; 1 teaspoon minced garlic; 1 can (6 oz.) whole pitted ripe black olives, drained; Salt and pepper

12 ingredients

3 steps

Ingredients

4 cups peeled, diagonally sliced carrots (1/4 in. thick)
3 cups cauliflower florets (1 1/2 in. pieces; about 11 oz.), rinsed and drained
3 cups broccoli florets (1 1/2 in. pieces; about 8 oz.), rinsed and drained
1 pound red bell peppers, rinsed, stemmed, seeded, and cut into 1- by 3-inch strips
2 jars (about 6 oz. each) marinated artichoke hearts
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon minced garlic
1 can (6 oz.) whole pitted ripe black olives, drained
Salt and pepper

Directions

1

In a 12- by 17-inch roasting pan, combine carrots, cauliflower, broccoli, bell peppers, and artichoke hearts with their marinade.
2

Roast in a 400° oven, stirring every 15 minutes, until carrots are tender to bite, 50 to 60 minutes.
3

In a large bowl, combine lemon juice, olive oil, vinegar, mustard, and garlic. Scrape in vegetables, add olives, and stir to coat. Season to taste with salt and pepper.