Home   |   Food Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   Recipes   |   Cooking_Tips   |   Food_Videos   |   Food Quotes   |   Who’s Who   |   Culinary Schools & Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free_Magazines   |   Food Festivals & Events

FoodReference.com (since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home

RECIPESSalad RecipesVegetable Salads pg 4 >  Roasted Vegetable Salad


Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



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


• 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


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.

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)



  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.


FoodReference.com Logo



Popular Pages