Jumping Jack Cheese Over Roasted Vegetable Salad
Serves: 3
Lacy Volkman
1 January 1970
Based on User reviews:
50
Spice
43
Sweetness
56
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 medium
Red Onion (large dice)1 cup
Olive Oil1
Salt2 cloves
Garlic (quartered)1 cup
Balsamic Vinegar1 cup
Extra-Virgin Olive OilDirections:
1
Pre-heat oven to 400 degrees F and place oven rack in the top third of the oven
2
Spread onion, asparagus, zucchini, and cauliflower on a baking sheet lined with heavy duty aluminum foil (for easy cleanup) pour olive oil over and toss to coat (using your hands is easiest)
3
Season with salt and pepper and roast until tender and slightly browned, about 25 to 35 minutes, checking periodically to make sure nothing burns
4
While the vegetables are roasting, make the sun-dried tomato dressing
5
Through the feed opening of a running blender, add scallions, garlic, sun-dried tomatoes, and the fresh basil leaves
6
Add the vinegar and blend
7
Scrape down the sides and blend again until a paste is formed
8
Then, leaving the blender running, add the olive oil in a slow steady stream allowing the mixture to emulsify
9
Season the dressing with salt and pepper to taste
10
Remove the vegetables from the oven and transfer to a mixing bowl
11
Stir the cheese into the vegetables to allow it to melt slightly
12
Fold in peas and grape tomatoes
13
Mix with enough dressing to coat
14
(Do not feel compelled to use all of the dressing)
15
Transfer to a serving dish and garnish with basil sprigs
16
Serve extra dressing on the side