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My review
Balsamic Roasted Vegetable Salad
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Laura N
"This salad is a blend of roasted red onion, new potatoes, peppers, cherry tomatoes and baby spinach tossed in balsamic vinegar and sprinkled with toasted pine nuts. Lovely for summer barbecues."
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Ingredients
1 h 25 m servings 289Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Place potatoes into a microwave safe dish, and place into the microwave. Cook on High until the potatoes are just tender, 3 to 4 minutes. Place the potatoes into a large bowl along with the onion, bell pepper, garlic, and eggplant. Sprinkle with rosemary, thyme, and olive oil. Toss to coat the vegetables with olive oil, then season with salt to taste. Spread vegetables onto prepared baking sheet.
- Roast the vegetables in the preheated oven until they begin to brown at the edges, about 35 minutes. Stir in the cherry tomato halves, and continue cooking 15 minutes more.
- Toss the roasted vegetables in a large bowl with the pine nuts, spinach, and balsamic vinegar.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Reviews
Read all reviews 2440 Ratings
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Most helpful positive review
1/19/2008
Ok, this is my own recipe, but i have to "rate" it in order to make some adjustments. Firstly, a roasting pan is what i recommend using. Second, red AND yellow capsicums are lovely for this. Thi...
Most helpful critical review
2/23/2008
I don't understand how anybody could think this taste good. I may be far from a good cook but I did follow the directions to the letter.
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1/19/2008
Ok, this is my own recipe, but i have to "rate" it in order to make some adjustments. Firstly, a roasting pan is what i recommend using. Second, red AND yellow capsicums are lovely for this. Thi...
1/21/2008
Fixed this last night and we loved it! The fresh herbs were wonderful with the roasted vegetables and tomatoes. Tossed with the spinach, pine nuts and Balsamic vinegar, this was a fantastic co...
2/28/2011
This was really good! I made it to bring to a friends house. I was asked to bring a salad, but didn't want to bring a traditional lettuce tomato cucumber bla boring salad. It's a cold snowy Febr...
1/24/2008
We enjoy this with yellow zuchini squash and some chopped tarragon (fresh)
10/12/2010
ONE OF MY FAVORITE SALADS! I love this recipe and have made it many different ways! That is the best part that you can use almost any vegetable that you have on hand. I also like to add a dash o...
4/17/2011
I think it's a 5-star if you adjust to your taste; I left out eggplant, added fresh CORN at the same time as cherry tomatoes, used more potatoes cut into quarters instead of halves, used WILD AR...
5/27/2010
Firstly, I only roughly followed this recipe. (I don't care too much for RULES) But I really loved it! I did the veggies in a clear glass pan, and they didn't take nearly as long as the recipe i...
10/28/2009
this is very good,, my daughter packs a lunch everyday, and she loves spinach, toasted pine nuts, and I knew she'd like the vegies,, she called me to tell me, mom, lunch was awesome,,, the balsa...