Roasted vegetables are great any time of the year, but especially now. The Fall gives us some of the nice end of the season fresh bounty, and the cooler weather gets us back in the kitchen – it’s nice to use the indoor oven again.
The roasted vegetables in this recipe can be used right out of the oven, or converted into a salad. The salad idea came to us as a way to serve these delightful veggies at a function where re-heating would be hard (think Tailgate Party).
For roasting, use any vegetable that will hold up in the oven – root vegetables of any type work well.
Roasted Vegetable Salad with Blood Orange/Aji Panca SauceAuthor:
- 1 to 1.5 pounds Zucchini, sliced in rounds
- 2 medium carrots, peeled and sliced in rounds (try multi-colored carrots if they are available)
- 1 red onion, julienned sliced
- Salt and pepper to taste
- 2 tablespoons olive oil
- 10 oz. jar of Peruvian Blood Orange & Aji Panca Sauce from The Serious Foodie (click HERE to shop).
- Greens mix (romaine, spinach, arugula, etc.)
- Feta, crumbled
- Lightly oil a 9 x 13 roasting pan with olive oil. Pre-heat oven to 425 degrees F.
- Toss the vegetables with 2 tablespoons olive oil, Blood Orange Sauce, and salt & pepper to taste. Place in the roasting pan, and place into the oven. Roast for 30 min. (You can serve warm).
- Let cool, then remove the vegetables from the sauce. Save the sauce separately.
- Toss the greens mix with the reserved pan sauce, and place on a plate. Add the roasted vegetables on top, and drizzle with some of the reserved pan sauce. Add crumbled feta, and serve.