Jumping Jack Cheese Over Roasted Vegetable Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Roasted Vegetables:
1 medium red onion, large dice
1 pound asparagus, tough ends snapped off and cut into 1 to 1 1/2-in. pieces
2 small zucchini, cut into 1/2-in. thick slices
1 lb. frozen cauliflower, blanched for 2 min. in boiling water
1/4 c. olive oil
salt and freshly ground pepper
1 (8-oz.) package frozen peas, blanched for 2 min. in boiling water
1 pt. grape tomatoes
Sun-dried Tomato Dressing:
4 scallions (green onions), white and tender parts only
2 cloves garlic, quartered
4 to 6 sun-dried tomatoes, oil packed; or 2 T. tomato paste
1/2 c. packed, fresh basil leaves (about 2 oz.), soaked, rinsed thoroughly, and dried
1/8 c. balsamic vinegar
1/2 c. extra-virgin olive oil
salt and freshly ground pepper
3/4 c. grated Monterey Jack Cheese
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Directions: |
Directions:Pre-heat oven to 400º F
Spread onion, asparagus, zucchini, and cauliflower on a baking sheet lined with heavy duty aluminum foil (for easy clean up) pour over olive oil over and toss to coat. Season with salt and pepper and roast until tender and slightly brown, about 25 to 35 min.
While vegetables are roasting, make sun-dried tomato dressing. Through the feed opening of a running blender, add scallions, garlic, sun-dried tomatoes, and the fresh basil leaves. Add the vinegar and blend. Scrape down the sides and blend until a paste is formed. Then leaving the blender running add the olive oil in a slow stream allowing the mixture to emulsify. Season the dressing with salt and pepper to taste.
Remove the vegetables from the oven and transfer to a mixing bowl. stir the cheese into the vegetables to allow to melt slightly. Fold in peas and grape tomatoes. Mix with enough dressing to coat. Transfer to a serving dish. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:25-30 min. |
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