Warm Vegetable Salad
Combine roasted and steamed vegetables for a really nice blend of flavors.
Char by roasting, broiling or grilling, then chop:
2 bell peppers, charred by roasting, broiling or grilling, cut into small wedges 2 green/spring onions
2-3 radishes, cut into small wedges
Meanwhile, steam the following vegetables until crisp tender:
Start with 2 medium new potatoes, cut into small wedges
Steam about 5-6 minutes, until they are just starting to soften.
Then add and continue steaming another 3-5 minutes until all are done.
1 zucchini, chopped to about same size as potatoes 1/2 lb. green beans, trimmed and halved
Combine all the vegetables in a bowl and toss with whisked vinaigrette:
2 Tbsp snipped parsley, basil, oregano, or thyme 1 clove garlic, minced or pressed 2 Tbsp. white or red wine vinegar 1/4 c. olive oil Salt and pepper to taste
Note: if the potatoes break up into the salad, don’t worry– if they do, they’ll kind of coat the other vegetables, giving the salad a rich, creamy texture.
Recipe created or adapted by Liz Talley, Urban Graze
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