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Tuesday, March 10, 2015

Boasting About Roasting

Janet Groene's
Italian Bread Salad with Roasted Vegetables

     It's a classic idea in many Italian salad recipes to add chunks of bread at the last minute to soak up just enough of the flavor of the dressing.  This versatile, healthful treat can be served hot, warm or at “room” temperature.  Toss the vegetables with the dressing while they’re hot so they drink in flavor. Just don’t add the croutons until the last minute. Then toss them enough to be still crisp but also coated with this wonderful tarragon dressing. 
     Roasting brings out the sweetness of the vegetables. They can be done in the oven or over the grill in a grill basket.
Small/medium cauliflower, cut in  bite size
1-pound bag of carrots
6 small or pearl onions, peeled and cut in half
1/3 cup olive oil
Salt, pepper
½ cup olive oil
1/4 cup vinegar (preferable red wine vinegar)
1 teaspoon garlic powder
Pinch salt, pepper
1 1/2 tablespoons dried tarragon
1 cup (or more to taste) large, croutons

    Set the oven to 425 degrees and oil a large, flat pan. Cut up the cauliflower. Cut carrots in half lengthwise, then in one-inch chunks. Peel onions and cut in half.  In a large bowl, sprinkle vegetables with salt and pepper and toss well with olive oil. Spread in the pan and roast about 25 minutes, stirring after 10 minutes, until vegetables are crisp-tender.
    Whisk ½ cup olive oil with the vinegar, garlic powder, salt, pepper and tarragon. Return vegetables to the bowl and toss with the dressing and croutons. Serve at once,  as is or on a bed of shredded lettuce. Serves 4 to 6. 

See more of Janet Groene's RV-ready recipes at

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