Mediterranean Roast Vegetable Salad
Equipment
- Parchment lined baking tray
Ingredients
- 1 medium purple cauliflower or other color
- 1 bunch asparagus, look for slightly fat stemmed ones about 8-10 spears, cut into 3s pieces each
- 1 bunch (5-6) rainbow colored carrots or other regular orange color, peeled and sliced into 2 inch pieces
- 1 12 oz jar roasted red bell pepper drained and cut into thick slices
- 1 6-7 oz jar marinated artichokes
- 6-7 oz pitted castelventro olives drained
- 1 tsp garlic powder
- 1 tbsp herbs de Provence
- 2 tbsp chopped fresh herbs for garnish such as basil, parsley
- 3-4 tbsp e.v olive oil or as needed
- 1 tsp kosher salt or as needed
- ½-1 tsp freshly cracked black pepper
Instructions
- Preheat oven to 375℉. Line a large baking sheet with parchment paper.
- In a large mixing bowl, toss together all of the ingredients except artichokes and roasted bell pepper. Gently mix well then place them on the baking sheet .
- Transfer to the middle rack of the oven to roast for 40-45 minutes. Check the veggies at the 30 minute-minute mark to ensure that the vegetables are roasting evenly, I also like to rotate the tray and toss the veggies so the veggies cook and roast evenly. Scatter and mix in the roasted bell peppers, artichoke, cover the veggies with a foil for the final 15-20 minutes. Once done remove from the oven and Serve!
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