This overflowing roasted vegetable salad is not only colorful, enticing aromatic, packed with flavor, and delicious. This is one easy recipe!
Ingredients
After a busy day, running the dog, cooking, creating recipes, and blogging, I realized I had nothing for dinner. Consequently, tonight will be a late-night dinner. Considering my options and a refrigerator packed with fresh veggies all I could come up with was a salad.
However, not everyone in the family considers a salad a full meal. Therefore I needed to pack this salad with hearty flavors and filling options.
Roasting vegetables adds amazing flavor. The bouquet of roasting vegetables gives off appetizing aromas of cooking comfort. Add in some beans and you’re off to the races! So to speak.
There is nothing more tempting than a bowl full of beautiful fresh veggies. Salads are a great way to satisfy just about anyone. Roasting tenderizes the veggies while enhancing their overall flavor. Roast the vegetables or not let the palette rule the decision.
Organic mixed greens
If you are in a rush, grab a container of organic lettuce mix. Cheaper to buy multiple greens and make it yourself. But, we aren’t perfect and run out of time. No shame do what works for you!
Add some protein
Above all, to round a roasted vegetable salad, you’re going to need some protein. Vegetable proteins are so easy and inexpensive. In other words, stock your pantry with dried or canned beans and lentils.
Dried and canned
Canned or dried beans are packed full of protein and nutrients. Keep in mind dry is less expensive but takes more cooking time. In a hurry? Canned is always an excellent option.
- Garbanzo Beans-canned
- Garbanzo Beans– dried
- Black Beans-canned
- Black Beans-dried
- Red Beans-canned
- Red Beans-dried
Need more than a salad to satisfy your hunger? Roasted vegetable salad is perfect with a sandwich. Try a spinach artichoke sandwich, jackfruit barbecue sandwich, or a jackfruit Reuben.
Again, an easy, delicious, satisfying, and alluring bowl of perfection. Admire the beauty, now, in-hale the goodness!
In short, have fun in the kitchen, don’t take yourself too seriously. Subscribe, share, and let me know how “YOU” made it your own. Share your positive comments and suggestions. ❤️ from VGFL.
Ingredients
Salad Stuff Ingredients
- 1 container organic salad mix
- 4 cups broccoli florets
- 4 cups cherry tomatoes
- 4 cups peppers sliced
- 4 cups yellow zucchini sliced
- 4 cups leeks sliced
- 4 garlic cloves sliced
- 1/2 cup garbanzo beans
Spicy Mustard Dressing Ingredients
- 1/4 cup vegan mayo
- 1 tbsp vegan sweet mustard
- 1 tbsp apple cider vinegar
- 1/2 tsp Sriracha
- 1/2 fresh lemon
Instructions
Roast Vegetables
- Preheat oven to 450 degrees.
- Wash all vegetables.
- Place dried cut up vegetables on foil lined baking sheet.
- Drizzle organic olive oil over vegetables.
- Add salt and organic herbs as desired.
- Place vegetable filled baking sheet in center of oven.
- Cook vegetable until golden brown. Broil lightly if desired.
- Replace oil with vegetable broth if preferred. Will not brown the same but still delicious.
Spicy Mustard Dressing
- In medium bowl combine all ingredients.
- Whisk ingredients until fully blended.
- Refrigerate for up to 5 days in closed container.
Millet Muffins