Not everyone loves burgers & smokies; sometimes, you need to provide a filling dish for the vegetarians, vegans, or just veggie-lovers at your table. This delicious vegetable salad will do the trick! Get creative with your vegetables and see what magic appears on the plate.
Directions:
Directions:
- Cut your vegetables in similar size pieces (about 3-5 cm) and place in a large bowl. If using beets, like I did, wrap those in tin foil and roast separately)
- Suggested veggies:
- carrots
- red onion
- peppers (red, yellow, orange)
- zucchini
- cauliflower
- yams
- In a small bowl, hydrate 2 tbsp Paris Bistro in water.
- Toss the veggies in a small amount of grapeseed oil and then add the hydrated Paris mix.
- Roast at 375 degrees for 40 minutes or so (turn at 20 minutes) on a jelly roll pan lined with parchment paper or an Epicure silicone baking sheet. If you have anything else in the oven, put the beets in as well as they seem to take longer.
- Remove the vegetables from the oven and set aside to cool.
- If you like, add frozen corn.
- Serve with Balsamic reduction (as in the photo) or Epicure's Balsamic dressing.