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Roasted Vegetable Salad

March 25, 2018 By Kelli and Holli 10 Comments

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ROASTED VEGETABLE SALAD via @KitchenKelli

Roasted Vegetable Salad

 

Y’all are going to love the Roasted Vegetable Salad because of its versatility AND its deliciousness.  There’s no doubt about the health effects of vegetables but the freshness of the salad and your ability to serve it hot, room temperature or cold makes it my new go-to side dish.  I will tell you how you I made mine and you can use it as a template but please leave out what you do not like and use what you do!

P.S. – below the recipe is a giveaway.  It’s not much but it’s a thank you from me to you for your continued support and encouragement!  There’s not much to do except follow my blog and comment on this post.  You could also visit/follow me on FB and comment on the post there and finally follow me on Instagram and comment on the post there – there will be multiple winners! Make sure to use the Giveaway Tools Box to submit your entries! 

Roasted Vegetable Salad

INGREDIENTS:

Shishito Peppers

Red, Yellow and Green Sweet Peppers

Jalapeño Peppers

Brussel Sprouts

Radishes

Turnips – outer layer removed

Cherry Tomatoes

Carrots

DIRECTIONS:

Pre Heat oven to 425 F degrees

Wash and clean all vegetables

Slice them into bite sized pieces.

Spread the veggies out over 2 sheet pans

Drizzle olive oil over top of all then salt and pepper to taste.

If you feel adventurous you can sprinkle some cayenne pepper on top as well.

Allow to roast for about 45 minutes.

Take them out of the oven and let it cool.

Toss them all together – add some Zesty Italian Dressing on top if you like.

Otherwise serve as a side and enjoy it all!

Giveaway

 

Entry-Form

 

You could win one of these gorgeous tote bags which I purchased with my own money from either Joann’s or Cracker Barrel.

or…….

Roasted Vegetable Salad

or………..

Roasted Vegetable Salad

I have multiple bags of each so you technically could win one of each one depending on how many ways you enter.

ROASTED VEGETABLE SALAD

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Filed Under: Appetizers, Farmers Market, Gardening, Gluten Free, Leftovers Reinvented, Salad, vegetables, Vegetarian Tagged With: Roasted Vegetables, Roasted Veggies, salad, Vegetable Salad, Veggie Salad, Warm Salad Recipe

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Reader Interactions

Comments

  1. Jill

    March 25, 2018 at 5:54 PM

    Sound delious. I think I will give it a try this week with fish.

    Reply
    • Kelli

      March 25, 2018 at 6:30 PM

      I have made it with fish and it’s so worth it!!

      Reply
  2. Sandy

    March 25, 2018 at 7:09 PM

    Love your recipe! When I make a bunch of veggies, I eat them with a bunch of spices. Then, the next day, I add Zesty Italian & sometimes freshly squeezed lime juice. It has a yummy zing to it. I’m going to make pork tenderloin with veggies or salad, Monday or Tuesday, in my Instant Pot.

    Reply
  3. Karen (Back Road Journal)

    March 26, 2018 at 9:59 AM

    Your roasted veggie salad looks great and I like your combination of peppers, including Shishitos.

    Reply
  4. Barbara Leuthe

    March 30, 2018 at 2:39 AM

    This sounds great.

    Reply
  5. Diane

    April 1, 2018 at 11:10 AM

    Recipe looks awesome@

    Reply
  6. Lynn

    April 1, 2018 at 11:30 AM

    Oh yum! Always love your recipes

    Reply
  7. Wendy Sandmire

    April 1, 2018 at 11:48 AM

    This looks delicious! so many of my favorite veggies – will make a great accompanying dish to oven baked chicken breasts!

    Reply
  8. Danielle S

    April 1, 2018 at 12:35 PM

    The veggies look delicious! Pinned to save and share.

    Reply
  9. Edna Oneal

    July 19, 2018 at 12:36 PM

    Wow. It’s nice. Thanks for your vegetable salad recipes. I like it.

    Reply

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