We are on a huge salad kick around here and warm salads have been extra appealing with this deep freeze we are in. The problem with this weather is that all of the carb-y, creamy, cheesy things start to sound extra tempting and it just feels harder to get on the cold salad train when all you want is macaroni and cheese. Am I right? This is the result of a recent experiment which we both loved, me as an entrée, him as a side. I roasted a TON of vegetables until caramelized and savory and then tossed them in a pesto dressing and garnished the whole beautiful mess with parmesan. So wholesome and comforting and I imagine it would also be a great way to use up the crisper drawer when it’s on the way out. Obviously this is highly adaptable but the following is the mix we love. After cleaning his plate and going back for seconds (of vegetables!), my Main Taste Tester actually said , “Now THAT is the way vegetables should be made all the time.”. Quite the compliment, but I agree. This recipe makes them taste like an indulgence.
Warm Pesto & Parmesan Roasted Vegetable Salad
Serves 2-3 as an entrée, 4-6 as a side
- 3 cups chopped baby potatoes (I used a mix of red, white and purple)
- 1 large carrot, sliced
- 1/2 red onion, coarsely chopped
- 1 small head broccoli, chopped
- 1/2 red pepper, chopped
- 1 small zucchini, sliced
- 1.5 cups green beans, ends removed
- 1-2 tbsp. olive oil
- 2 tsp. onion salt
- 1 tbsp. of your favorite pesto
- 1 tsp. red wine vinegar
- Parmesan cheese for topping
Preheat oven to 450 degrees.
Spread chopped vegetables out on a large cookie sheet. Drizzle with olive oil and sprinkle with onion salt. Bake for 15 minutes, toss and bake for another 15 minutes until caramelized, about 30 minutes total.
Pour veggies in a large bowl and toss with pesto and red wine vinegar until coated. Serve topped with parmesan cheese.