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Roasted Vegetables with Orange, Olive and Sun-dried Tomato Dressing Recipe

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This recipe for Roasted Vegetables with Orange, Olive and Sun-dried Tomato Dressing is from CulinArt, 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:  
4 each zucchini sliced 1/3" thick
2 each red bell pepper quartered
4 each yams peeled and sliced 1/3"
thick
2 fluid ounces olive oil blend
2 fluid ounces lemon juice fresh
for the dressing
1 tablespoon orange zest not white pith
1 tablespoon fresh rosemary chopped
2 fluid ounces orange juice
2 fluid ounces olive oil
1 ounce black olives Kalamata if available,
pitted and chopped
4 each sun-dried tomato halves soaked and drained,
chopped
to taste salt and pepper
Directions:
Directions:
Toss vegetables with 2 ounces of oil, the lemon juice and salt and pepper to taste. Grill (or
roast) vegetables until tender, turning often, about 10 minutes for zucchini, 12 minutes for
peppers and 20 minutes for yams.
Mix orange zest, rosemary and orange juice in small bowl. Whisk in the olive oil to
emulsify. Add the chopped black olives and sun-dried tomatoes, season dressing with salt
and pepper to taste.
In a large bowl toss grilled vegetables with the dressing to coat.
Number Of Servings:
Number Of Servings:
8

 

 

 

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