ROASTED VEGETABLE SALAD
In summer the grill is easy and fast for grilling vegetables. Use an oiled basket or skewer the veggies whole to grill, then cut into serving-size bites. When combined with balsamic vinegar, the plums morph into a tart-sweet self-basting dressing.
Serves 4
• Preheat oven to 375°F (190°C)
• Rimmed baking sheet, lightly oiled
Ingredients
• 2 black plums, cut into eighths
• 1 red bell pepper, cut into eighths
• 1 carrot, cut in half lengthwise and then crosswise into eighths
• 1 onion, cut into eighths
• 2 cauliflower florets, thinly sliced
• Sea salt and freshly ground pepper
• 4 tablespoons (60 mL) olive oil, divided
• 2 cups (500 mL) packed seasonal greens
• 2 tablespoons (25 mL) balsamic vinegar
• 1 can (14 to 19 oz/398 to 540 mL) chickpeas, drained and rinsed
Directions
On prepared baking sheet, combine plums, red pepper, carrot, onion and cauliflower. Season to taste with salt and pepper. Toss with 2 tablespoons (25 mL) of the oil and arrange in a single layer.
Bake in preheated oven for 30 to 40 minutes or until tender when pierced with the tip of a knife.
In a salad bowl, toss greens with roasted vegetables and pan juices.
Add remaining oil, vinegar and chickpeas. Taste and add more salt and pepper, if required.
Tip:
You can use 2 cups (500 mL) cooked chickpeas, drained and rinsed, instead of canned.
Recipe from THE VEGAN COOK’S BIBLE by Pat Crocker
(Robert Rose, April 2009, $24.95/softcover)
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