Oven Roasted Vegetable Salad Recipe
Roasted and Raw Vegetables Combine for Unique Salad and Taste
Oct 20, 2009
The English word “salad” is derived from the French word “salade” of the same definition. Both words are a variation of the Latin “salata” or “sal” meaning salted things and salt, respectively.
The origins of salad, and thus its name, come from the dressing of raw vegetables in oil and salt before consumption. While the term “salad” was not applied to the dish until much later, Ancient Greeks and Romans both enjoyed a variety of vegetables dressed in oils, vinegars and herbs.
Today’s salads can contain many ingredients, from a variety of cooked and raw vegetables, to breads and meats. Dressings consisting of oil, vinegar and salt are still utilized today, in addition to dressings made from cream bases.
This recipe first oven roasts many of the vegetables, to bring a depth of flavor to the meal, before dressing both raw and roasted vegetables in a light oil, vinegar and sea salt combination.
Roasting the Vegetables
Roasting in an oven is a wonderful way to cook food in the fall and winter. The hot oven, combined with the types of vegetables typically found in fall and winter months makes for a comforting and warm experience.
To properly roast vegetables to achieve their best flavor, begin by slicing them to approximately the same thickness, so that they will all cook at the same rate. Lightly coat the vegetables in olive oil by placing the cut vegetables and oil in a large bag or container and shaking vigorously. Roast the vegetables in a very hot oven for a minimum of 40 minutes to achieve the best depth of flavor.
Before roasting vegetables like eggplant, which can sometimes have a bitter taste, soak the slices in a mixture of salt water for up to 30 minutes before applying the olive oil and roasting. This will help to remove the oils that can result in a bitter taste.
If roasting asparagus, snap the ends of the vegetable off at the point where they naturally break. Do not cut them, as this can leave a tough end.
Benefits of Roasting Vegetables
Roasted vegetables are a wonderfully light food, perfect for those conscious of fat and calories, with an addition of flavor not seen in steaming or boiling processes. The roasting process will slightly caramelize and crisp the vegetables, bringing out the vegetables natural sweetness, while leaving the vitamins and minerals intact.
Adding roasted vegetables to raw in a salad gives a combination of flavors sure to please.
Roasted Vegetable Salad Recipe
Serves 2
Ingredients
- 1 Package of mixed Spring Greens
- 1 Large Tomato
- 1 Small Eggplant
- 1 Medium Zucchini
- 1 Medium Summer Squash
- 1 Bunch of Asparagus
- 1 Large Yellow Pepper
- 1 Tablespoon Olive Oil
- 2 Tablespoons Balsamic Vinegar
- 1 Tablespoon Sea Salt
Directions
- Preheat the oven to 400
- Slice all vegetables except greens and tomato to approximately the same thickness, and coat with olive oil in a large bag
- Arrange vegetables on a large baking sheet and place into hot oven, allowing to cook for 40 minutes. The vegetables will begin to crisp and brown, releasing the natural sweetness
- Prepare two plates with spring vegetables, and tomato slices and set aside until vegetables are done roasting
- When cooking is complete, divide the roasted vegetables between the two plates
- Drizzle each plate with balsamic vinegar and sprinkle with sea salt before serving
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