Roasted Veggie and Chickpea Salad / Summer Vegetables

Kat's Roasted Veggie and Chickpea Salad

Jun 15, 2020Julie Ginsler

The vinaigrette with the aged red wine vinegar and Zahtar Spice blend with sesame seeds takes this veggie salad over the top—Thanks Kat for another great creation! 

Roasted Veggies Ingredients: (serves 6)
• 2 cups Cauliflower Florets
• 2 cups Broccoli Florets
• 2 cups Brussels Sprouts, quartered
• 1 cup coarsely chopped carrots
• 3 TBLS vomFASS Extra Virgin Olive Oil, your choice
• Salt and Pepper to taste
• ½ cup crumbled feta cheese
• Fresh Herbs, your choice—Dill, Parsley, Thyme

Marinated Chickpea Vinaigrette Ingredients:
• 1 can of Chickpeas, drained and rinsed
• 2 TBLS vomFASS Don Carlos Extra Virgin Olive Oil
• 2 TBLS vomFASS Vinagre Viejo (aged Red Wine Vinegar)
• 1 TBLS vomFASS Zahtar Spice Blend

Directions for vinaigrette—Place all ingredients in a bowl, cover and marinate for 30 to 45 minutes

Directions for veggies:
1. Preheat oven to 400 degrees
2. In a large bowl, toss the veggies with Extra Virgin Olive Oil, salt and pepper to taste
3. Spread veggies onto cookie sheet being careful not to crowd them and roast until desired doneness (12 – 15 minutes for tender-crisp)
4. Plate veggies in a shallow serving dish.
5. Pour marinated chickpea vinaigrette over veggies
6. Sprinkle with feta cheese and fresh herbs

Submitted by: 

Kat Drew, vomFASS-Cary

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