Roasted Vegetable Salad

Total Time:Prep: 30 min. Bake: 20 min.

Recipe by Laura McAllister, Morganton, North Carolina

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 23, 2023

For even more flavor, mix field greens and crisp, crumbled bacon into this appealing veggie salad. Or whisk a tablespoon of honey into the dressing. Guests will love it! —Laura McAllister, Morganton, North Carolina

TEST KITCHEN APPROVED

Roasted Vegetable Salad

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Yield:12 servings (2/3 cup each)
Prep:30 min
Cook:20 min
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Ingredients

  • 1 pound small red potatoes, quartered
  • 2 medium ears sweet corn, halved
  • 1/2 pound baby portobello mushrooms, halved
  • 1 medium sweet red pepper, cut into strips
  • 2 medium leeks (white portion only), cut into 2-inch lengths
  • 1/4 cup plus 2 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound fresh asparagus, cut into 2-inch lengths
  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups cubed French bread
  • 10 cherry tomatoes, halved
  • 1 cup (4 ounces) crumbled feta cheese
  • 1 cup thinly sliced fresh basil leaves
  • dressing:
    • 1/3 cup olive oil
    • 1/4 cup red wine vinegar
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Directions

  1. 1
    Preheat oven to 425°. In a large bowl, combine the first 5 ingredients. Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat. Place in 2 greased 15x10x1-in. baking pans. Bake 20-25 minutes or until potatoes are tender.
  2. 2
    Meanwhile, in a large skillet, saute asparagus in remaining 2 tablespoons oil until tender. Add garlic and pepper flakes; cook 1 minute longer.
  3. 3
    Cut corn from cobs; place in a large bowl. Stir in the bread, tomatoes, cheese, basil, asparagus and roasted vegetable mixture. For dressing, combine oil and vinegar; drizzle over mixture and toss to coat.

Nutrition Facts

2/3 cup: 210 calories, 14g fat (3g saturated fat), 5mg cholesterol, 239mg sodium, 17g carbohydrate (3g sugars, 3g fiber), 5g protein.
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