Roasted Vegetable Salad With Tabil Vinaigrette
Ready In: 30 mins
Serves: 4
Ingredients
VEGETABLES
- olive oil, for coating baking sheet
- 2 large zucchini, halved and sliced (4 cups)
- 3 large carrots, halved and sliced diagonally into 1-inch pieces (4 cups)
- 1 large red bell pepper, cut into 1/2-inch-thick strips (1 cup)
- 4 large shallots, halved (1 cup)
- 1 tablespoon olive oil
VINAIGRETTE
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon tabil mixed spice, use Tabil - Dry Coriander Spice Mix from Tunisia # 479881 (to taste)
- 1⁄4 cup cilantro, coarsely chopped
- salt and pepper, to taste (optional)
Directions
- VEGETABLES:
- Preheat oven to 400 F (204 C). Brush large baking sheet with olive oil.
- Toss together zucchini, carrots, bell pepper, shallots, and 1 tablespoon oil in large bowl. Spread on prepared baking sheet, and roast 20-25 minutes, or until vegetables are browned and tender, stirring once or twice.
- VINAIGRETTE:
- Whisk together 2 tablespoons olive oil, lemon juice, and Tabil spice mix in large bowl.
- Add hot vegetables, toss with vinaigrette and cilantro; season with salt and pepper, if desired.
- Cool, serve at room temperature.
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