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It cooled off a bit today so it's not too painful to turn on the oven. You could use just about any combination of vegetables here. I chose sweet ones - tomatoes, corn, and carrots - first roasting them, and then concentrating the liquid by cooking it down with vinegar and garlic. This is a great go-to as is or as a topping for bruschetta or pizza. You can make it vegan by using dairy-free cheese and a honey alternative like agave syrup or sugar.
156
103.59375
156
103.59375
156
103.59375

Roasted Summer Salad

July 28, 2013

30 min or less active, 60 min or less total, appetizer, gluten-free, side, summer, vegan

It cooled off a bit today so it's not too painful to turn on the oven. You could use just about any combination of vegetables here. I chose sweet ones - tomatoes, corn, and carrots - first roasting them, and then concentrating the liquid by cooking it down with vinegar and garlic. This is a great go-to as is or as a topping for bruschetta or pizza. You can make it vegan by using dairy-free cheese and a honey alternative like agave syrup or sugar.
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Information

Servings: 4
Time: About 50 minutes total; 20 minutes active
Price: About $11.40 total; $2.85 per serving
Nutrition (per serving):
Calories: 282.5
Protein: 9.8g
Fat: 14.1g
Saturated fat: 4.8g
Carbohydrates: 33.9g
Fiber: 5.2g
Sodium: 444.7mg
Cholesterol: 21.8mg
High In:
Good Source:
Low In:

Ingredients

  • 1 pint grape tomatoes, halved
  • 3/4 lb carrots, peeled and chopped
  • 2 ears of corn, kernels removed
  • 1 medium onion, chopped
  • 1/4 cups fresh herbs, chopped
  • 2 Tbsp EVOO
  • 1 Tbsp honey
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 1 Tbsp red wine vinegar
  • 1 tsp dried oregano
  • 2 garlic cloves, minced
  • 4 oz fresh mozzarella, cut into bite-sized pieces or use bocconcini
  • Garish, scallion tops or chives, sliced

Preparation

  1. Preheat oven to 450 degrees.
  2. Meanwhile, toss vegetables with herb, EVOO, honey and SnP. Roast 25 minutes - turning about half way through.
  3. In a small pot, strain the liquid from the roasted vegetables and add vinegar, oregano and garlic. Cook over medium, boil and reduce until slightly thick - about 2-3 minutes. Let cool slightly.
  4. Toss the vegetables with the vinegar liquid and the mozzarella. Garnish with scallion. Serve warm or at room temperature.

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