Roast Vegetable and Chickpea Salad Recipe
If you are ever looking to add a different twist to salad, try roasting the vegetables.
It may sound funny for a salad to be made with cooked instead of raw vegetables. But according to the historical definition, any group of ingredients mixed together with some sort of dressing constitutes a salad.
Roasting vegetables is easy - it just takes a cooking sheet and some oil. And the method results in sweet flavor without adding extra fat.
What is roasting?
Roasting is very similar to baking in that they both are "dry" cooking methods, meaning no liquid is added during the time in the oven. The term is usually applied to meats and vegetables, sometimes fruit. The temperature setting can be high (450-500 degrees) or low (250-300 degrees) or a combination of both. When the vegetable skin caramelizes, or browns, it adds depth to the taste and gives off the heat needed to cook the inside of the food even after coming out of the oven.
Tips for roasting veggies
- Make sure the vegetables are coated all over with the oil to prevent burning.
- Line the cooking sheet with aluminum foil to keep the vegetables from sticking.
- Different vegetables have different cooking times. The easiest way to handle this is to combine vegetables with about the same roasting time together.
- Cut all the vegetables into similar bite-sized pieces - this ensures they all cook evenly and makes the salad easier to eat.
- Peek in about halfway through the roasting time and turn pieces over.
Some Vegetables & Their Roasting times (400 degree oven, times may vary)
Time to Cook
brussels sprouts, carrots
onions, tomatoes, eggplant
potaotes, peppers, corn
cauliflower, broccoli, zucchini
Recipe: Roasted Vegetable Salad
This salad tastes best warm. Serve it with crusty bread for a hearty lunch, or smaller portions for an exciting side dish for dinner.
- 1 cup grape or cherry tomatoes
- 1/2 bunch cauliflower
- 1 cup green beans
- 2 whole onions
- 1 whole red or yellow bell pepper
- 1 can chickpeas, rinsed and drained
- Make the dressing first. In a bowl, combine 1/3 cup of olive oil, 1/3 cup of vinegar, 1 clove minced garlic, 1 tsp lemon zest, 1 tbsp lemon juice, 2 tsp each of dry basil and thyme, plus salt and pepper. Whisk together, then set aside to let the flavors meld.
- Preheat the oven to 425 degrees F. Chop the veggies (except tomatoes) into similar bite-sized pieces. Combine the tomatoes, green beans and cauliflower in one bowl, and put the pepper in another. Drizzle all of them with 2 tbsp canola or flaxseed oil. Cut the onions in half and spread oil over both sides of them.
- Spread the tomatoes, beans and cauliflower in a single layer on a cooking sheet. Roast for about 20 minutes, until the tomato skins start to burst and the cauliflower is lightly browned.
- Put the onions, cut side down, and pepper on another sheet, and roast for about 30 minutes, until the skins of both are browned. Saute the chickpeas in a pan over medium heat with no oil for 4 minutes.
- Combine all the vegetables in a serving bowl. Pour on the dressing and stir to mix everything together evenly.
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