More Recipes Like Emily's Famous Roasted Vegetable Salad

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Greek Pasta Salad with Roasted Vegetables and Feta

Submitted by: cypress

This salad is best served warm so all of the fabulous flavors can strut their stuff. The veggies are roasted for this salad and then combined with bow tie pasta, arugula, sun-dried tomatoes, basil, and a splash of olive oil.

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Vegetable Pasta Salad II

Submitted by: MARCYNUTS

A pile of vegetables with rotini pasta and Feta cheese topped with dressing.

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Roasted Asparagus and Yellow Pepper Salad

Submitted by: Kim

Roasted asparagus and yellow peppers are tossed with a tangy dressing.

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Roasted Vegetable Orzo

Submitted by: Michelle

Home Town: Springfield, Missouri, USA

Living In: Houston, Texas, USA

Wonderful summer vegetables - zucchini, summer squash, asparagus, and mushrooms - are roasted and mixed with warm orzo and Parmesan cheese.

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Creamy Roasted Vegetable Pasta Salad

Submitted by: Dusty

A highly flavourful, tangy pasta salad that is incredibly simple, yet decidedly elegant. Perfect for a summer lunch or as an elegant side dish.

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Balsamic Roasted Vegetable Salad

Submitted by: Laura N

Living In: Newcastle, New South Wales, Australia

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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Emily's Famous Fried Potatoes

Submitted by: HBIC

Home Town: Kansas City, Kansas, USA

Living In: Seattle, Washington, USA

This is a very tasty potato recipe that is also great for using up leftover baked potatoes. The vinegar gives the spinach a sweet flavor.

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Southwestern Roasted Corn Salad

Submitted by: Kim Fusich

This mouthwatering grilled corn salad is so great, it may just outshine your entree! Peppers, onion, and corn are tossed together and served with a lime and cilantro dressing.

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Roasted New Potato Salad With Olives

Submitted by: USA WEEKEND columnist Pam Anderson

The Roasted New Potato Salad With Olives exemplifies an amazingly quick - cooking technique. Instead of roasting the potatoes in a preheated oven, start them in a cold oven and roast them as the oven heats. Cooked this way, they brown nearly twice as fast.

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Roasted Vegetable Medley

Submitted by: Lorelei

Living In: Orange, Connecticut, USA

This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.