Skip to main content New<> this month
Get the Allrecipes magazine
Roasted Vegetable Salad
Reviews:
February 06, 2019

I made this to eat as a hot vegetable side dish. I added mushrooms, thinly cut celery, tiny baby carrots, and didn't use any of the dressing ingredients. Delicious and will definitely make it again. I roasted the vegetables, mixed them together, and stored them in the refrigerator overnight. 15 minutes was the perfect baking time to get the veggies tender crisp, so I can reheat tomorrow without them becoming limp and soggy.

  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars