Roasted Vegetable Salad

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READY IN: 1hr 10mins
Recipe by Paris D

Vegetables and potatoes make a great side dish.

Ingredients Nutrition


  1. In a large bowl, combine the first five ingredients. Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat.
  2. Place in two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 425° for 20-25 minutes or until potatoes are tender.
  3. Meanwhile, in a large skillet, saute asparagus in remaining oil until tender. Add garlic and pepper flakes; cook 1 minute longer.
  4. In a large bowl, stir together tomatoes, cheese, basil, asparagus and roasted vegetable mixture.
  5. Combine oil and vinegar; drizzle over mixture and toss to coat.

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