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Рецепт Roasted Vegetable Salad With Garlic Cream Dressing

by Global Cookbook

Ингредиенты

1 lb small red potatoes halved 8 med carrots halved lengthwise     Fresh rosemary     Salt to taste     Freshly-grnd black pepper to taste     Extra virgin olive oil 2 lrg red bell peppers halved 1 lrg onion sliced 6 x plum tomatoes quartered

3 lrg portobello mushrooms     Basil leaves 1/2 c. lowfat milk 1/2 c. lowfat sour cream 2 tsp extra virgin olive oil 1 x garlic clove pressed 2 tsp cider vinegar     Salt to taste     Freshly-grnd black pepper to taste

Инструкции

1. Potatoes and Carrots: Preheat oven to 400 degrees. Brush a baking sheet with extra virgin olive oil. Toss potatoes and carrots into a mix of fresh rosemary leaves, salt and cracked pepper and lay them cut-side down on a baking sheet. Brush with extra virgin olive oil and bake till potatoes are toasted brown, and carrots are tender - about 30 min.
2. Peppers and Tomatoes: Heat the broiler. Halve tomatoes lengthwise. Place whole peppers and halved tomatoes on a baking sheet as close to the flame as possible. Allow skin to blacken, turn when needed. Remove from the oven and close peppers in a brown paper bag to steam. When cold, peel and remove seeds and core. Slice peppers into 1/2-inch slices. Leave tomatoes halved.
3. Onions and Mushrooms: Prepare grill. Brush onions and portobellos with extra virgin olive oil. Sprinkle with salt and pepper. Grill till soft. Slice mushrooms into 1/2-inch slices.
4. Salad: Whisk together dressing ingredients. Toss with grilled vegetables. Garnish with sprigs of rosemary or possibly fresh basil leaves. Serve with a warm, crusty loaf of peasant bread.

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