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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Italian Roasted Vegetable Salad Recipe

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This recipe for Italian Roasted Vegetable Salad is from Our Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
600 grm peeled pumpkin
600 grm peeled sweet potato
250 grm zucchini
1 red pepper (seeded and deveined)
1 red onion cut into wedges
1 tablespoon olive oil
50 grm spinach or rocket lettuce
1/2 cup pine nuts (English)
1/3 cup Deli style Balsamic & Roasted Garlic Dressing
Sun dried tomatoes (optional)
Directions:
Directions:
Preheat oven to 200 degrees C

Cut pumpkin, potato, zucchini & red pepper into 3 cm chunks. Place in a large baking dish with onion & oil -- toss to make sure all are covered with oil. Roast for 40 minutes or until cooked. Allow to
cool.

Toast pine nuts in oven -- 5 minutes or so, just so they are 'toasted.'

Toss spinach or rocket lettuce with the cooled vegetables.

Place in a shallow serving bowl or platter and drizzle with dressing then sprinkle with pine nuts.
Personal Notes:
Personal Notes:
This is my sister Sandra's recipe.

400 grams that is approximately 16 oz. One ounce = 25 grams.

 

 

 

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