Spicy Tuesday – Warm Roasted Veggie Salad with Herbed Mustard Dressing – Italian Seasoning
Imagine the “oohs and ahhs” from your table when you set this gorgeous platter of color down, overflowing with flavorful greens and topped with warm veggies bathed in a tangy herb filled dressing. (Not only delectable, but beautiful too!) Welcome to our Warm Roasted Veggie Salad recipe, an entrée using whatever looks pretty in the store today and whatever’s abundant in your fridge and pantry.
For the picture above we roasted green beans and asparagus, baby gold potatoes and mushrooms…but the combinations are limited only by your imagination, Make sure to include some fresh veggies to add a crispy contrast to the roasty toasty flavors. We used grape tomatoes that we halved, but shallots, green onions, carrots, celery, fennel or sliced bell peppers would all be tasty, too.
We love anchovies and they are SO good for us, so we added a row for their heart healthy components and their protein. Tuna or sardines would be an excellent choice as well, or try one of your favorite ancient grains to make this a complete meal. Last but not least its fun to add some “briny” goodness, we did it with Kalamata olives, but capers or pickles would be good too.
The spice mix we used to pull all these ingredients together? A traditional Mediterranean blend, the easy-to-find, easy-to-love Italian Seasoning. Basil, oregano, thyme, rosemary, parsley and marjoram are just a few of the power packed herbs that can make up the mix – and each brings its own flavor and goodness to the whole. For example, the basil has strong flavonoids which protect your body on a cellular level. The oregano has Vitamins A,C,E, and K when you use it generously in this recipe. And the thyme is one of our powerful anti-oxidant rich herbs. You can’t go wrong with this healthy blend of herbs!
Warm Roasted Veggie Salad with Herbed Mustard Dressing
Preheat the oven to 400F. Trim or cut your favorite veggies and divide them by type and hardness. (Baby potatoes on one tray, green beans on another, etc.) Toss your veggies onto a sheet pan with a just a Tsp of Extra Virgin Olive Oil and a sprinkle of sea salt and freshly ground pepper. Roast for 10 to 25 minutes depending on your choice of veggies. Remove from the oven, and while still warm toss with the dressing and arrange on a bed of greens. Add your fresh veggies and briny olives, pickles or capers, along with fish or grains. Serve while warm.
Herbed Mustard Dressing
½ Cup Extra Virgin Olive Oil
¼ Cup Red Wine Vinegar
3 TB Dijon Mustard
1 Tsp Orange Juice
1 Garlic Clove, grated
2 Tsp Italian Seasoning
Sea Salt and Freshly Ground Black Pepper to taste.
Shake all the ingredients together in a small jar.