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Balsamic Roasted Vegetable Salad

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."

Rating: This weblink has been rated 15 times with an average star rating of 4.2 Read Reviews (8)

Rate/Review | 1,941 people have saved this

Prep Time:
30 Min
Cook Time:
55 Min
Ready In:
1 Hr 25 Min

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Original Recipe Yield 6 servings
 

Ingredients

  • 12 new potatoes, halved
  • 2 large red onions, each cut into 8 wedges
  • 2 large yellow bell peppers, seeded and cubed
  • 4 cloves garlic, peeled
  • 1 eggplant, thickly sliced (optional)
  • 1 teaspoon chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons olive oil
  • salt to taste
  • 1 pint cherry tomatoes, halved
  • 1/3 cup toasted pine nuts
  • 1 (10 ounce) bag baby spinach leaves
  • 2 tablespoons balsamic vinegar

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. Place potatoes into a microwave safe dish, and place into the microwave. Cook on High until the potatoes are just tender, 3 to 4 minutes. Place the potatoes into a large bowl along with the onion, bell pepper, garlic, and eggplant. Sprinkle with rosemary, thyme, and olive oil. Toss to coat the vegetables with olive oil, then season with salt to taste. Spread vegetables onto prepared baking sheet.
  3. Roast the vegetables in the preheated oven until they begin to brown at the edges, about 35 minutes. Stir in the cherry tomato halves, and continue cooking 15 minutes more.
  4. Toss the roasted vegetables in a large bowl with the pine nuts, spinach, and balsamic vinegar.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 292 | Total Fat: 9.1g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 11, 2009 by Laura N 
Ok, this is my own recipe, but i have to "rate" it in order to make some adjustments. Firstly,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 21, 2008 by nammacooks 
Fixed this last night and we loved it! The fresh herbs were wonderful with the roasted... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 11, 2009 by BellesAZ Supporting Member (Click to learn more about Supporting Membership)
We enjoy this with yellow zuchini squash and some chopped tarragon (fresh) MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2009 by mermaid 
A good recipe. Wonderful with a roast or even a hamburger. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 9, 2008 by SLS73 
I thought this was good but not exceptional. The rest of the family didn't like it. I liked... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2008 by Whatsfordinner 
I don't understand how anybody could think this taste good. I may be far from a good cook but... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 29, 2009 by t.salmans 
this is very good,, my daughter packs a lunch everyday, and she loves spinach, toasted pine... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2009 by frugalshopper 
Laura, this is really good! Al MORE

 
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