• Liz Talley - Urban Graze

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

All rights reserved©


Recent Posts

See All

Black Radish Chips

Scary fun and delicious chips if you have some larger sized black radishes- should be about 2" in diameter. Radishes mellow when they're cooked, so these chips won't be too spicy. To make chips with

Tuna Salad with Black Radishes

Substituting autumn's spicy black radishes for celery in tuna salad is a tasty crunch variation. Unlike celery, they have a very low water content so you won't end up with watery mayo at the bottom of

French Green Beans

French Green Beans, also known as Haricot Verts (pronounced: Aar ee koh vair’). These are extra special beans– thinner, sweeter, and much more tender than “regular” green beans. They cook very quickly

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
website builder. Create your website today.
Start Now