Recipe by Laura N
"This salad is a blend of roasted red onion, new potatoes, peppers, cherry tomatoes and baby spinach tossed in balsamic vinegar and sprinkled with toasted pine nuts. Lovely for summer barbecues."
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new potatoes, halved
red onions, each cut into 8 wedges
yellow bell peppers, seeded and cubed
eggplant, thickly sliced
chopped fresh rosemary
chopped fresh thyme
salt to taste
cherry tomatoes, halved
toasted pine nuts
1 (10 ounce) bag
baby spinach leaves
Ok, this is my own recipe, but i have to "rate" it in order to make some adjustments. Firstly, a roasting pan is what i recommend using. Second, red AND yellow capsicums are lovely for this. Third, the potatoes might even take 10 minutes, just cook until they pierce easily with a knife.
Before tossing the finished salad, mash up some of the garlic to add to the dressing.
Bon Appetit :)
I don't understand how anybody could think this taste good. I may be far from a good cook but I did follow the directions to the letter.
Fixed this last night and we loved it! The fresh herbs were wonderful with the roasted vegetables and tomatoes. Tossed with the spinach, pine nuts and Balsamic vinegar, this was a fantastic combination. I'm going to serve this next time we have company.
This was really good! I made it to bring to a friends house. I was asked to bring a salad, but didn't want to bring a traditional lettuce tomato cucumber bla boring salad. It's a cold snowy February day, I wanted something roasted and hearty. Wah-La! I Omitted the tomatoes, they are terrible this time of year in MA. I also opted to skip the pine nuts. I am not a huge fan, and I was on a budget. I used mini yukon potatoes cut in half. The person who submitted this recipe also rated it to add some suggestions. She is right, you will need to nuke the potatoes for about 8-10 mins so they are just fork tender. 3 mins is not enough. Also, I took some of the roasted garlic out and mashed it into the vinegar like she also suggested, and tossed everything together. O man was it tastey! I tossed in sliced mushrooms to roast with the other veggies cus I had them and i LOVE them. YUM YUM YUM! and really healthy! My husband and I are eating the left overs tossed with chicken tonight for dinner. Can't wait! Thank you for sharing this recipe. It was exactly what I was looking for!
We enjoy this with yellow zuchini squash and some chopped tarragon (fresh)
A good recipe. Wonderful with a roast or even a hamburger.
I think it's a 5-star if you adjust to your taste; I left out eggplant, added fresh CORN at the same time as cherry tomatoes, used more potatoes cut into quarters instead of halves, used WILD ARUGULA instead of spinach, and added FETA. Yum! This is good warm or cold.
ONE OF MY FAVORITE SALADS! I love this recipe and have made it many different ways! That is the best part that you can use almost any vegetable that you have on hand. I also like to add a dash of crushed red pepper flake. I get compliments every time I make it and it always makes the house smell lovely! Works great if you throw the veggies on the grill instead of oven as well!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Balsamic Roasted Vegetable Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 289
** Calories from Fat: 81
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