Meet my little friend.
Ok, that was a really bad Scarface impression, but as a busy working mom to 3 little kids, I need tools in my kitchen that will help me get healthy meals on the table fast during the week. One such tool for me, is my oven. Chop, season and bake, allows me to quickly get a meal cooking, while helping with homework, cleaning up, answering a few emails and setting the table!
During the fall and winter, I want something warm, but without turning my veggies to mush. This recipe does just that. A little warm, but still with fresh veggies for some crunch. The baked on and drizzled on balsamic dressing, adds a little sweet and salty too. Dinner doesn’t get much yummier or easier than this!
Hot and Cold Balsamic Veggie Salad
1/3 cup balsamic vinegar
1 tablespoon dijon mustard
3 garlic cloves, minced
1 teaspoon rosemary
1/4 cup extra virgin olive oil
salt & pepper to taste
1 red onion, cut into wedges
2 zucchini, cut into bite size chunks
2 yellow squash, cut into bite size chunks
3/4 pound asparagus, trimmed and cut into bite size chunks
1 red bell pepper, cut into strips
2 cups spinach
1 cup mixed bitter greens
1/4 cup fresh parsley, minced
Heat oven to 350degrees.
Combine 1st 6 ingredients. Gradually whisk in oil.
Line a rimmed baking sheet with aluminum foil. Combine onion, zucchini, yellow squash & asparagus with 1/2 of dressing. Sprinkle with salt and pepper. Cook in oven for 20-25 minutes.
Add cooked veggies to a bed of red bell pepper, spinach and greens. Toss with remaining dressing and season with salt, pepper and fresh parsley.
* You can also wrap the veggies in aluminum foil and roast over a grill or campfire.