roasted vegetable salad

When I first started my blog, I thought I would post a lot of food pictures because I love food and I also enjoy cooking and making up recipes as I go.  My thought was it would be fun to document some of my experiments that turn out well…and today is the first time in a long time when I actually took some pictures as I was making supper.

I love salad – but I don’t love wimpy iceberg lettuce, tomato wedge, cucumber slices kind of salads. I like interesting salads with berries and goat cheese and toasted pecans and arugula and things like that. When I was thinking about what to make for supper in the midst of a day that had a lot going on, this is what came to mind. And it was really good!

I started with a base of romaine lettuce, cucumbers, cherry tomatoes, thinly sliced red onion and avocado.  I also cut up an orange and added it to the plate. I drizzled it with a sweet onion salad dressing.

Roasted Vegetable Salad

For the roasted vegetables I used what I had, so today it was baby potatoes, carrots, peppers and parsnips. I used about a tbsp of canola oil and seasoned them with a herb and pepper spice blend and a bit of salt and roasted them at 400 degrees for about 20 minutes. When I turned the oven off, I just left them in the oven until I was ready to finish plating the salad (about ten more minutes). I say “about” a lot when I’m making up things as I go.

Roasted Vegetable Salad 2

Then I cooked an egg over-easy to finish off the salad. I only wish I hadn’t cooked the egg quite as long so the yolk would have oozed out over the salad.

Roasted Vegetable Salad 3

It’s one of the best things I’ve made in awhile!  Of course, two pieces of bacon on top of the egg would have put it over the top!!  Next time.

Anyway, photography and cooking are relaxing to me so it was fun to combine the two tonight.



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