JUMPING JACK CHEESE OVER ROASTED VEGETABLE SALAD
Provided by Robert Irvine : Food Network
Time 1h
Yield 8 servings
Number Of Ingredients 17
Steps:
- Pre-heat oven to 400 degrees F and place oven rack in the top third of the oven.
- Spread onion, asparagus, zucchini, and cauliflower on a baking sheet lined with heavy duty aluminum foil (for easy cleanup) pour olive oil over and toss to coat (using your hands is easiest). Season with salt and pepper and roast until tender and slightly browned, about 25 to 35 minutes, checking periodically to make sure nothing burns.
- While the vegetables are roasting, make the sun-dried tomato dressing. Through the feed opening of a running blender, add scallions, garlic, sun-dried tomatoes, and the fresh basil leaves. Add the vinegar and blend. Scrape down the sides and blend again until a paste is formed. Then, leaving the blender running, add the olive oil in a slow steady stream allowing the mixture to emulsify. Season the dressing with salt and pepper to taste.
- Remove the vegetables from the oven and transfer to a mixing bowl. Stir the cheese into the vegetables to allow it to melt slightly. Fold in peas and grape tomatoes. Mix with enough dressing to coat. (Do not feel compelled to use all of the dressing). Transfer to a serving dish and garnish with basil sprigs. Serve extra dressing on the side.
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Masilina Tabuamata
[email protected]This salad is perfect for a summer picnic or barbecue.
niko karabet
[email protected]I'm always looking for new salad recipes, and this one is definitely a keeper. It's easy to make and it's always a crowd-pleaser.
Kevar Thompson
[email protected]This salad is a great way to use up leftover chicken or tofu.
Sumiya Mim
[email protected]I'm not a vegetarian, but I thought this salad was really delicious. I would definitely make it again.
Zakir Wafa
[email protected]I made this salad for a potluck and it was a big hit. Everyone loved it!
rekha parvin
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids loved it!
Bryant Havers
[email protected]I thought the dressing was a bit too tangy for my taste, but I still enjoyed the salad.
Sultan Qureshi
[email protected]This salad was so easy to make, and it was so delicious! I will definitely be making it again.
Tasfia Hasan Tandra
[email protected]I'm not sure if I did something wrong, but my roasted vegetables were really tough. Maybe I should have roasted them for less time?
Ashley Rose
[email protected]This salad was a great way to use up leftover roasted vegetables. It was also a nice change from the usual salad.
Claire Clark
[email protected]I didn't have any Jumping Jack cheese, so I used mozzarella instead. It was still good, but I think the Jumping Jack cheese would have been better.
STAN STRUCTURES CONSTRUCTION COMPANY
[email protected]The roasted vegetables were a bit too oily for my taste, but the salad was still good.
Muhammad Hassan
[email protected]This salad is easy to make and perfect for a quick and healthy lunch or dinner.
Ameer Zaman
[email protected]I'm not usually a fan of salads, but this one was delicious. The combination of roasted vegetables and Jumping Jack cheese was perfect.
A Demise
[email protected]This salad was a hit! The roasted vegetables were perfectly tender and flavorful, and the Jumping Jack cheese added a nice tang.