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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For a pleasing side to any meal, serve Roasted Vegetable Salad. Roasting enhances the flavor of these vegetables that are then tossed in a fresh basil and sesame-ginger dressing, allowing flavors to mingle. Ingredients:
1 (8-oz.) package assorted sweet mini bell peppers, quartered |
2 small zucchini, cut into 1/2-inch cubes |
2 garlic cloves, chopped |
2 tablespoons olive oil |
1/2 teaspoon salt |
4 cups coarsely chopped napa cabbage |
1/2 cup chopped fresh basil |
1/3 cup sesame-ginger dressing |
1/4 cup chopped fresh flat-leaf parsley |
Directions:
1. Preheat oven to 450°. Stir together first 5 ingredients. Spread in a single layer on a 15- x 10-inch jelly-roll pan.
2. Bake at 450° for 13 to 15 minutes or until just tender and lightly browned. Cool 20 minutes.
3. Combine roasted vegetables, cabbage, and next 3 ingredients. Chill 30 minutes to 4 hours. Stir just before serving.
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