Roasted Vegetable Salad - alive magazine

Name: Roasted Vegetable Salad - alive magazine
Ingredients: 1 red pepper, cored, deseeded, and chopped; 2 cups (500 mL) cauliflower florets; 1 red onion, peeled and cut into thin wedges; 1 zucchini, cut into chunks; 2 large carrots, cut into chunks; 6 garlic cloves, pricked with pin or knife to prevent bursting; 2 Tbsp (30 mL) extra-virgin olive oil; 4 to 5 sprigs fresh thyme, or 3/4 tsp (4 mL) dried thyme; Dash of salt and pepper (optional); 4 Roma tomatoes, cut into halves; 2/3 cup (160 mL) hazelnuts; 1 cup (250 mL) green salad mix; 2 Tbsp (30 mL) balsamic vinegar (raspberry or cherry vinegar work nicely too); Parsley, for garnish

www.alive.com

The inherently sweet flavour of roasted vegetables pairs beautifully with roasted hazelnuts and tangy balsamic vinegar in this warm wintertime salad.

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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